Tempeh and Arugula Lemon Vinaigrette Salad

This week I discovered a healthy, and easy salad dressing from my brother and thought it would be great to share. This past week was a very vegan centric week for me as it was national vegan day, so I did a lot of thinking about how I could improve my diet. I tend to make a lot of pastas, or substitute meat products, and I want to focus more on greens, so heres one of my favorite choices of the week.

Ingredients:

  • 3 Cups of Arugula
  • 1 Block of Tempeh (Lightlife is my favorite)images.jpeg
  • 1 Teaspoon of Rosemary
  • 1 Teaspoon of Sage
  • 1 Teaspoon of Thyme
  • Salt
  • Pepper

Dressing:

  • 1/2 Cup of Olive Oil
  • 1/4 Cup of Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • 1 Clove of Garlic
  • Pepper

 

Directions:

    1. Begin heating 1 tablespoon of Olive Oil in a pan. Cut the Tempeh into 1 and 1/2 inch cubes. Toss them into the pan along with the
      Rosemary, Sage, and Thyme. Cook for 8-10 minutesIMG_9851.JPG.jpeg

 

  1. First mix all of the dressing ingredients together. Using a whisk quickly stir it until fully combined. Do not over whisk itIMG_9847.JPG.jpegIMG_9848.JPG.jpeg
  2. Wash and dry the arugula, add the tempeh blocks, and desired amount of dressing.
  3. Enjoy!

This super simple recipe is incredibly delicious, filling, and guilt free.

 

2 thoughts on “Tempeh and Arugula Lemon Vinaigrette Salad

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