I love a good hearty salad and this broccoli tempeh salad is just that. A basic green salad won’t do and to be honest as a vegan or vegetarian it’s extremely frustrating when you show up at a pot luck BBQ or go to a restaurant and a green salad is the only option. As this will show you it’s really not that hard to make a delicious and filling salad.
This recipe uses tempeh, it cooks really nice with the marinade and is very high in protein. The marinade has a small amount of maple syrup in it, you can leave it out if you prefer but it does make the tempeh go all nice and caramelised when it cooks. I suggest leaving the tempeh to marinate for as long as possible, minimum half an hour and max about a day. But the longer you leave it the more the flavours will increase and the more the tempeh will be able to absorb all those flavours.
Tempeh is higher in carbs than tofu, so feel free to swap if you like.
Making this salad does require a bit of multi tasking as there’s a few elements, it’s easy and quick though if you’re able to do that. I find it easiest to first bring a pot to the boil in preparation for the broccoli and edamame, and while you’re waiting for the water to boil start getting the kale laid out on a baking tray and ready to go in the oven and toast the sesame seeds if you need. Then once the water is boiling it’s pretty much time to everything. Add the broccoli, put the kale in the oven and the tempeh in the frying pan and everything will be ready at a similar time give or take a few mins.
There are so many textures and flavours going on here and everything works together so well. I love crispy kale. I used a mixture of green and red but just use whichever variety you want to. If you have leftovers you can keep this in the fridge for a few days, but I would recommend keeping the kale separate in an airtight container in the pantry. If you mix it in it will lose it’s crunch. Even not mixed in it’ll probably only stay crunchy for a day.
This broccoli tempeh salad makes a really good dinner or lunch and is super filling! It can also be made gluten free if you use a gluten free soy sauce for the marinade.
Overall carbs of this meal is just under 30g.
For more dinner or lunch ideas have a look at some of my other recipes here
Ingredients
-
Salad
- Tempeh Marinade
- Dressing
Instructions
- Whisk together all tempeh marinade ingredients
- Cut the tempeh into pieces, about 1cmx1cm.
- Add tempeh and marinade to a bowl and mix well so that all the tempeh pieces are coated. Leave to marinate in the fridge for at least half an hour, overnight if possible. Stir occasionally.
- Fill a medium sized pot with salted water and bring to the boil. Heat the oven to 180℃
- Cut broccoli into florets and add to the pot. Cook for about 3mins until it's just starting to soften and is bright green.
- Add the edamame to the pot and cook for a further 2-3 mins, then drain the veges and season with salt.
- Heat up heat a pan on the stove with 1 Tbsp oil and add the tempeh, marinade included. Cook until browned, stirring and turning the tempeh occasionally so that it cooks evenly.
- Pick off kale leaves and put onto baking tray. Drizzle with oil and salt and pepper and rub it all in so all the kale is coated.
- Bake for about 15mins until kale is nice and crispy.
-
Once everything is cooked it’s time to assemble your salad. Mix together the broccoli, edamame, tempeh and almonds. Top with the dressing, crispy kale and sesame seeds.
very nice food. thank you for the recipe