Sunday, July 19, 2015


Tempeh is a fermented soy product, and the fact that it is fermented means that it promotes the good bacteria (probiotics) that our bodies need.  It aids with digestion, weight loss, is high in both fiber and amino acids, and it is also a great source of protein. It has a nutty flavor and a slight crunch to it.  I personally love tempeh, not just for the health benefits, but also because of its versatility.

This was super easy to make. So if you are looking for something healthy, fast, and yummy, look no more! The tempeh salad could be used on its own, in a sandwich, or on top of a green salad. I prefer the lettuce cups because they are light, but there are definitely many ways to serve this delicious tempeh mixture.



For the salad:

  • 1- 8oz package of  tempeh (preferably organic to avoid GMO's), cut into 1/2 inch cubes
  • 1/4 cup of red onions, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, grated
  • 1/2 yellow, red, or orange pepper, chopped
  • 2 tablespoons of coconut flakes
  • 1 mango, skin removed, pitted and sliced thin
  • 1 avocado, skin removed, pitted and sliced thin
  • 1/2 cup of broccoli sprouts (any sprouts would work)
  • 8 lettuce leaves (butter lettuce works great)
  • Sea salt and pepper to taste

For the curried mayo:

  • 1/2 cup of vegan mayo
  • 1 tablespoon of coconut oil
  • 1/2 tablespoon of mango chutney
  • 1 1/2 teaspoons of curry powder
  • 1/2 teaspoon of cumin powder
  • 1/4 teaspoon of dry ginger
  • Sea salt and pepper to taste


  1. In a steam basket over boiling water, place the tempeh cubes, and steam for 8-10 minutes. 
  2. Remove from the heat, and let it cool.
  3. In a medium sized bowl, put the chopped onions, celery, carrot, pepper, and coconut flakes.
  4. Crumble the tempeh and add it to the mixture.  Mix well.
  5. Season with salt and pepper.
  6. In a separate small bowl, mix together with a spoon, all of the mayo ingredients.
  7. Add the mayo to the salad, and mix until all the veggies and tempeh are covered.
  8. Place the lettuce leaves on a plate, and split the tempeh salad evenly over the lettuce cups.
  9. Garnish each lettuce cup with mango slices, avocado slices, and broccoli sprouts. 

Serve as a pretty appetizer.

This will make 8 lettuce cups (4 servings)

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