Description
From vegan Gado Gado to the best tempeh bacon, these recipes will satisfy your taste buds and crush any doubt you have about tempeh.
Ingredients
Warm Vegan Lentil Salad with Tempeh (Gluten-Free)
Equipment
- Chopping board and knife
- Baking tray
- 2 saucepans
- Strainer
- Frying pan
- Large mixing bowl
Ingredients
- 1 cup dry brown lentils, soaked for at least 8 hours*
- ¼ cup rice bran oil, divided
- 19.4 oz / 550g beets (about 4 small), peeled and cut into wedges
- ½ teaspoon salt, plus a pinch for the lentils
- 8.8 oz / 250g green beans, trimmed and halved
- 5.3 oz / 150g pre-marinated tempeh, cut into cubes
- 3 oz / 85g baby spinach
- 3 garlic cloves, finely chopped or minced
- 1 batch tahini dressing
Instructions
- Prep the oven: Preheat the oven to 390°F / 200°C (fan-forced) and lightly grease a baking tray.
- Cook the lentils: Rinse the soaked lentils and add them to a saucepan with 3 cups / 750ml of water. Bring to a rapid simmer over medium-high heat, then reduce to a gentle simmer and cook, uncovered, for 20 to 30 minutes, until tender and no longer crunchy. Strain, give them a quick rinse, return them to the saucepan and stir in a good pinch of salt.
- Roast the beets: While the lentils simmer, toss the beets with 2 tablespoons of the oil and the ½ teaspoon of salt. Spread them on the tray and roast for 20 minutes.
- Cook the beans: While the beets roast, cook the green beans in a saucepan of boiling water for 8 minutes. Drain and rinse under cold water to stop the cooking.
- Fry the tempeh: Heat the remaining 2 tablespoons of oil in a frying pan over medium-high heat. Fry the tempeh for 1 to 2 minutes per side, until it starts to crisp and brown. Add the garlic and baby spinach and cook for another minute, then take off the heat.
- Make the dressing: Prepare the tahini dressing as per the recipe.
- Toss and serve: Combine the lentils, beets, green beans, tempeh with spinach and garlic, and the dressing in a large bowl. Toss well and serve.
Notes
Lentils: If you don’t have dry brown lentils, use 3 cups / 500g of canned lentils, drained and rinsed. They’re softer than home-cooked lentils, so the salad’s texture will change slightly.
Greens: Beet or turnip greens work well in place of the spinach if you’re using a whole bunch of beets.
