Serves 1
Marinade
1/4 cup tamari or soy sauce
1/4 cup Liquid Smoke
1 tablespoon agave nectar
1 teaspoon ginger
A splash of water
Salad
Mixed spring greens (a couple handfuls)
1/2 package of tempeh, cubed
1 portabella mushroom, sliced
1/2 apple, sliced
3 cherry tomatoes
1/2 cucumber, sliced
1 carrot, chopped
A small handful of slivered almonds
Chopped avocado (optional, but an excellent addition)
Balsamic vinaigrette
Combine all the marinade ingredients.
Put sliced mushrooms and cubed tempeh into marinade. Let marinate for about 20 minutes.
In a frying pan, sauté the marinade, mushrooms and tempeh until cooked through.
With a slotted spoon, remove the tempeh and mushrooms and toss with everything else.
Dress with balsamic vinaigrette and enjoy.
Recipe courtesy of Stephanie Bain, VeganDeNovo blogger.
For even more vegetarian recipes, check out VegRecipes.org.
