This truly was the most labor intensive salad I ever made but totally worth the effort.
The base of the salad was easy: basically mix together one package of spinach, one container of cherry tomatoes, 1 bag of thawed and drained corn, and 1 chopped avocado and 1 can rinsed black beans. The tempeh was the hard part: First you chop up a package of tempeh and boil it for 10-15 minutes. Then you take the boiled tempeh, cool it down, and prepare a greased up baking sheet. For this part you take three bowls- in the first put almond milk, in the second mix 1.5 cups flour with 1 TBsp chili powder and 1 TBsp onion powder, and 1 TBsp garlic powder, and in the third put bread crumbs. You then dip in this order and place on the baking sheet, starting with dipping the tempeh in the milk, then the flour mixture, then the bread crumbs. Once all alligned on the baking sheet you bake at 425 for 20 minutes. Once that is complete you melt 4 TBsp margarine and mix it with 1 tsp garlic powder a 1 bottle of hot sauce of your choice (I used Tiger Hot Sauce). You then take the baked tempeh and mix it in this mixture to coat. Top the salad with tempeh and serve with ranch dressing of your choice.
The ranch dressing i used for this one was a whisked together combo of 2/3 cups Veganaise (vegan mayo), 1/2 cup almond milk, 1 tsp onion powder, 1 tsp garlic powder, and 2 TBsp dried parsley flakes.
This truly was the most labor intensive salad I ever made but totally worth the effort.
The base of the salad was easy: basically mix together one package of spinach, one container of cherry tomatoes, 1 bag of thawed and drained corn, and 1 chopped avocado and 1 can rinsed black beans. The tempeh was the hard part: First you chop up a package of tempeh and boil it for 10-15 minutes. Then you take the boiled tempeh, cool it down, and prepare a greased up baking sheet. For this part you take three bowls- in the first put almond milk, in the second mix 1.5 cups flour with 1 TBsp chili powder and 1 TBsp onion powder, and 1 TBsp garlic powder, and in the third put bread crumbs. You then dip in this order and place on the baking sheet, starting with dipping the tempeh in the milk, then the flour mixture, then the bread crumbs. Once all alligned on the baking sheet you bake at 425 for 20 minutes. Once that is complete you melt 4 TBsp margarine and mix it with 1 tsp garlic powder a 1 bottle of hot sauce of your choice (I used Tiger Hot Sauce). You then take the baked tempeh and mix it in this mixture to coat. Top the salad with tempeh and serve with ranch dressing of your choice.
The ranch dressing i used for this one was a whisked together combo of 2/3 cups Veganaise (vegan mayo), 1/2 cup almond milk, 1 tsp onion powder, 1 tsp garlic powder, and 2 TBsp dried parsley flakes.
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