Fall Harvest Salad | Vegan Thanksgiving Recipes: 3 Easy Thanksgiving Dinner Ideas | Soul in the Raw
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Fall Harvest Salad with Tempeh, Butternut Squash, and Brussels Sprouts

Total Time 30 minutes
Servings 3

Ingredients

For the sauteed veggies

Veggies

  • 3 cups steamed broccoli
  • 2 large handfuls of organic pre-washed mixed greens (about 5 cups)
  • ¼ small sweet white onion
  • 1 English cucumber chopped
  • 1 large bell pepper any color but green

For the tempeh

  • 1 package organic tempeh (I used LightLife brand in “original”, sold at Sprouts and many other health food stores
  • 4 tablespoons organic Tamari soy sauce

For the sauce

  • Use cashew sauce from this recipe but omit cilantro and chipotle

Instructions

For the sauteed veggies

  • Add cubed butternut squash and halved Brussels sprouts into a hot non-stick pan with the Teriyaki sauce, and simmer on medium heat for about 30 minutes, or until the veggies are completely soft when pierced with a fork.
  • Set aside.

For the Veggies

  • Meanwhile, steam your broccoli until it's soft. I used frozen broccoli, so it only took 5 minutes.
  • Chop the onion, cucumber, and bell pepper, and set aside.

For the tempeh

  • Place tempeh and 3 tablespoons tamari on your non-stick pan, on high heat.
  • Cook for about 10 minutes, until it absorbs all tamari and gets brown on both sides (flip a few times during the cooking process to coat all sides in tamari).
  • If you need to continue cooking, and there is no liquid on the pan, add another tablespoon of tamari.
  • Turn off the heat, let cool, and set aside.

For the sauce

  • Follow instructions in the PDF.

Assembly

  • Place mixed greens in a bowl, and top with steamed broccoli, onion, cucumber, bell pepper, and sauteed veggies. Add tempeh, and drizzle with the creamy cashew sauce.