Vegan Thai Salad with Sesame Dressing and Tempeh

Especially in winter, it’s important to nourish your body well with enough vitamins. A fellow activist and health Connaisseur always tells us the golden rule “Beans, Greens and Grains” to keep your system running. I was thinking about that rule the other day and would say our beans and grains intake is already quite good, what’s missing though is the greens. I never liked salads when I was a kid because I detested vinegar, so salads is new land for me. I’m still not the biggest vinegar fan, so I did not add any to this recipe. Feel free to add rice vinegar for example or any other vinegar of your choice!

 

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Ingredients

Dressing: 

  • 1 cup Sesame marinade/vinaigrette (we took the one from Maison Orphée)
  • 1/2 cup of olive oil
  • 1/4 cup nutritional yeast
  • Salt and Pepper to taste
  • Piece of ginger about as big as your thumb nail
  • 1 garlic clove

Salad: 

  • Tempeh (we took the Thai Tempeh from Aux Vivres)
  • 140g Shiitake
  • 1 watermelon radish (or 4-6 normal radishes)
  • 1 tomato
  • 1 cucumber
  • 1-2 avocados
  • 1 green onion
  • Mixed greens
  • Boston Lettuce
  • Vegan margarine

 

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Recipe

Mix all the ingredients for the dressing. Wash, chop and mix all the ingredients for the salad except the shiitake and the tempeh. Take the shiitake and also wash it, chop of the hard ends and fry them in some vegan margarine. Put some oil in a pan and fry the tempeh until golden/brown. Add both to your salad and drizzle with the dressing!

So easy, so good, so nutritious! 🙂

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