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Warm tempeh & vegetable salad
Warm tempeh & vegetable salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 1 300g pkt tempeh
  • 45.50 gm olive oil
  • 1 large red capsicum, deseeded, cut into strips
  • 2 large carrots, peeled, cut into short thin sticks
  • 1 x 115g tray baby corn, halved lengthways
  • 1 bunch asparagus, ends trimmed, cut into thirds
  • 20.00 gm water
  • 42.00 gm fresh lemon juice
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • Salt & freshly ground black pepper
  • 1 bunch rocket, trimmed, washed, dried, shredded
  • Crusty bread, to serve
Instructions:
  • Cut the tempeh into 1cm-thick slices and fry in a large non-stick pan with 1 tablespoon of oil until crispy and golden, about 4-5 minutes. Keep warm by covering with foil on a plate.
  • Heat 2 more teaspoons of oil in a frying pan over medium heat. Add the capsicum, carrots, and corn. Cover and cook, stirring occasionally, until tender.
  • Cook the vegetables for 2-3 minutes until they start to soften. Add the asparagus and water, cover, and cook for another 1-2 minutes until the vegetables are tender.
  • Add the tempeh back to the pan and mix well. Transfer to a large bowl. Combine lemon juice, chili, and remaining oil in a small jug. Season with salt and pepper to taste. Pour over the vegetables and rocket, mix well. Serve right away with crusty bread.

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