Vegan Salad

Tempeh is a great vegan/vegetarian alternative to meat. It is fermented cooked soya beans, think tofu vibes except whole bean rather than a smooth texture. Tempeh is a complete protein meaning it contains all the essential amino acids. Despite being more caloric than tofu, tempeh contains more protein than tofu (about double). It has a nutty/mushroomy underlying flavour profile.

Serves 2

Ingredients:

150g rocket leaves

1 carrot, peeled into strips

200g broccoli, cooked

2 cooked beetroot, cut into wedges

1 apple, sliced

2tbsp mixed seeds, toasted

200g tempeh, sliced into 1cm strips

1tbsp. soy sauce

1tbsp. olive oil

1tbsp. peanut butter

4tbsp. water

1 tsp. miso paste

1 tsp soy sauce

1/2 lime, juice

Method:

1). Firstly mix the tempeh with soy sauce and olive oil. Dry fry on a high heat in a frying pan until golden on all sides.

2). Next, make the peanut sauce by mixing together the peanut butter, water, miso paste, soy sauce and lime juice until smooth.

3). Assemble. Place the leaves between two bowls and divide the carrot, broccoli, beetroot, apple and tempeh between the two. Next sprinkle over the seeds and the peanut sauce.

4). Enjoy!

Note: If you are wanting to bump up the carbohydrate content barley works well with this.

Nutritional Composition (per serving):

Energy (kcal): 610

Fat (g): 34

Saturates (g): 6.7

Carbohydrates (g): 29

Sugars (g): 21

Protein (g): 39

The Sports Chef