Santa Fe Tempeh Salad with Peanut Lime Vinaigrette
1 200g package of tempeh, sliced lengthwise into strips
⅔ cup vegetable stock
½ tsp cayenne
½ tsp paprika
2 tsp garlic powder
¼ tsp each salt and pepper
Juice of 1 lime
1 tsp of lime zest
2 heaping tbsp of natural peanut butter
2 tbsp peanut or sesame oil
2 tbsp soya sauce
1 tbsp maple syrup
1 clove of garlic, minced
⅓ cup + 2 tbsp vegetable stock
1 head of romaine lettuce torn into bite sized pieces
1 cup of cooked/canned black beans
1 tsp garlic powder
Salt and pepper to taste
1 cup of cooked corn kernels
14 dates, chopped into small bite sized pieces
2 large handfuls of GF tortilla chips lightly crushed with your hands
2 avocados, sliced lengthwise (or your favourite homemade guacamole)
⅓ cup of cilantro, chopped
⅓ cup crushed peanuts
Lime wedges to serve
Place the tempeh strips in a shallow, square or rectangular container. Add all of the marinade ingredients and let sit while you prepare the rest of the meal.
In a large pan, add the corn and black beans and cook over medium heat for 2 minutes. Add the garlic powder and salt and pepper and cook for another 2-4 minutes, stirring as needed. Remove from heat.
Mix all of the dressing ingredients in a sealed jar or container and shake/stir thoroughly. Set aside.
In the same pan used to cook the corn and beans, add the tempeh strips in a row, ensuring there’s no overlap. Cook on one side for approximately 6 minutes then flip the strips and cook on the other side for another 6 minutes.
To assemble, add ¼ of the lettuce to each bowl. Top with a portion of the chopped dates, corn and beans, crushed tortilla chips, crushed peanuts, ¼ of an avocado, and cilantro. Pour over ¼ of the dressing on each bowl and serve with ¼ of the tempeh strips.