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Crispy tempeh and bean salad recipe
Crispy tempeh and bean salad recipe
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
"Whip up a quick plant-based crispy tempeh and bean salad for a healthy dinner in just 15 minutes!"
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 300g pkt tempeh, sliced
  • 200g pkt Australian 4 Leaf Salad
  • 80g cabbage
  • 1 carrot, peeled, cut into matchsticks
  • 400g can cannellini beans, rinsed, drained
  • 1 avocado, stoned, peeled, thinly sliced
  • 60ml citrus
Instructions:
  • In a large frying pan over medium heat, heat oil. Cook tempeh in 2 batches for 1-2 minutes per side until golden brown and heated through.
  • Mix the salad leaves, cabbage, carrot, beans, avocado, and onion in a bowl.
  • Lay the tempeh on top of the salad, generously drizzle with dressing, and finish with a sprinkle of seasoning.

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