You are here
Tempeh Rice Salad
Betsy Shipley
Betsy's latest tempting tempeh dish!
MARINATED TEMPEH
For the tempeh marinade:
59 ml4 T. tamari
15 ml1 T. orange juice
5 ml1 tsp. liquid smoke
5 ml1 tsp. balsamic vinegar
1 ml1/4 tsp. of the following dried spices: onion powder, garlic powder, smoked paprika
2 ml1/2 tsp. grated fresh ginger
hot pepper flakes (to taste)
stevia
230 g8 oz tempeh
THE SALAD
710 ml3 cups cooked rice blend (Lundberg)
2-3 cups diced veggies: peppers (red, yellow, orange), green & yellow squash, carrot, celery
120 ml1/2 cup chopped black olives
120 ml1/2 cup chopped raisins
59 ml1/4 cup olive oil
30 ml2 T. lemon juice
black pepper
salt
FOR THE TEMPEH
Mix the marinade ingredients together and warm in the microwave, then place in large sheet pan. Take the tempeh, warm it in
the microwave and then place in the sheet pan with marinade. Turn once in the pan to be sure both sides are covered with marinade. Refrigerate
for several hours or overnight.
Remove the tempeh, rub some hot pepper sesame oil on both sides and brown it in a griddle pan. Cube and mix in with the salad.
FOR THE SALAD
Combine all the salad ingredients, then add the cubed tempeh, olive oil, lemon juice, salt and pepper. Adjust for taste.
This recipe is a good base for various grains or pasta salads. All seasonings are optional and use any marinade of choice for the tempeh.