Crispy Tempeh and Grilled Tomato Salad Recipe - WellBeing Magazine
Learn from qualified chef Adam Guthrie how to cook delicious, healthy vegan dishes focused on wholefood, plant-based meals for vibrant health and energy.
Ingredients
- 4 tomatoes, halved
- ½ cup olive oil
- 300g tempeh, cut into thin 1-inch strips
- 1 tbsp kecap manis
- Handful kale, roughly chopped
- Handful baby spinach, roughly chopped
- Handful fresh coriander, roughly chopped
- <br>
- <b>Dressing</b>
- ¼ cup vegan mayonnaise
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 1 tsp lemon juice
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