Tempeh and nuts are good for "beefing up" a salad with protein and fat, like in this recipe from Robin Robertson's Vegan Fire & Spice. Poach tempeh in simmering water for 30 min. Meanwhile, mix sauce ingredients. Chop or crumble tempeh & mix in to sauce. Refrigerate for 1 hr. + (we did overnight). Mix the tempeh with all the other ingredients, exluding the lettuce. Arrange on bed of lettuce.- 1 8-oz. pkg Tempeh (may be hard to find, try Trader Joe's)
- 1 cup snow peas, trimmed (& can also blanch, but we didn't)
- 1 cup bean sprouts
- 1 carrot, chopped or grated
- 4+ scallions, chopped
- 1/4 cup peanuts, chopped
- shredded lettuce
Sauce:
- 3 Tbsp rice vinegar
- 2+ Tbsp soy sauce
- 2 Tbsp peanut butter
- 1 Tbsp sesame oil
- 1 Tbsp hot chili oil
- 1/2 tsp Asian chili paste