Ingredients

The following ingredients have 3 Servings
  • 1 tablespoon plant-based oil
  • 1 large onion (finely diced)
  • 2 cloves of garlic (minced)
  • 1 shallot (minced)
  • 1- inch fresh ginger (grated)
  • 1/2 red bell pepper (diced)
  • 1 carrot (peeled and chopped)
  • 15 ounces tempeh (finely diced)
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/4 tsp ground coriander
  • 1 green onion (thinly sliced)
  • 2 cups chopped greens (kale, spinach, etc)
  • juice from 1 lime (or lemon)
  • optional toppings: red pepper flakes (sesame seeds)

Instruction

  • Heat the oil in a larget skillet over medium heat. Once hot, add onion, garlic, shallot and ginger. Cook for 5-7 minutes, stirring occasionally until onions are soft.
  • Add diced red bell pepper, carrots and tempeh. Cook for 7-8 minutes, stirring regularly until carrots are cooked. I prefer to slightly undercook the vegetables to keep some crunch, so I cooked mine for about three minutes,
  • Stir in the soy sauce, maple syrup and ground coriander. Cook for another 3-5 minutes. Taste and adjust seasonings if needed, adding more soy sauce for saltiness, and/or sriracha for heat.
  • Remove from heat, transfer to a large serving bowl and stir in the chopped green onions, kale and lime juice. Let cool completely, cover with plastic film and place in the refrigerator for at least 4 hours, overnight is better to let the flavors merge.
  • Serve cold with an additional squeeze of lime juice.
  • The salad will keep for up to 4 days in the refrigerator or 1 month in the freezer.