A few weeks ago, I came home from a gorgeous walk through yellow trees to a package on the doorstep from Smiling Hara Tempeh. Squee!
I’ve been a fan of this NC-based company for a few years—you may remember the Penne Pesto I made with their Black-Eyed Pea tempeh? So good. Smiling Hara makes the tastiest soy-free tempeh, and before they had the online store (so thrilled about this), sweet Sarah used let me order directly via email from her and she’d ship to me in WV.
I love tempeh, but personally can’t do the soy. I also love a mixing-bowl-sized salad loaded with veggies. I mean, just look at these beauties—begging to go into a salad bowl…
Smiling Hara had me at Raspberry-Habanero-BBQ. Lordy.
So, I’ve got some sweet and heat in this salad, plus cooling, creamy goodness like dairy-free ranch…
… and avocado, because, avocado.
Soy tends to be a crutch ingredient in the plant-based world for anything creamy or “faux” meat, but a crave-able, plant-based tempeh salad with a creamy dressing like ranch IS possible without the soy.
Here’s the Proof:
- Organic ingredients recommended.
- ½ pack Smiling Hara Raspberry-Habanero-BBQ tempeh (or any other flavors you like), sliced or cubed
- Grapeseed, avocado, or unrefined coconut oil
- 2 cups chopped romaine
- 2 cups mixed greens
- ½ cup non-GMO corn kernels
- 1 cup broccoli florets, chopped
- 3 tablespoons water
- ¼ cup red onion, sliced thinly
- ½–1 avocado, sliced
- Dairy-free, soy-free ranch dressing
- Pinch fine-ground sea salt
- Fresh-cracked black pepper to taste
- If you haven’t prepared your Ranch dressing yet, please do according to these instructions.
- Fill a mixing bowl with your greens, moving them to one side—make room for warmer items—set aside.
- Now, in a skillet heated to medium, drizzle 1 teaspoon oil and add corn kernels. Shake out pan to scatter corn and let the kernels sear undisturbed for 2 minutes. Shake pan again and cook 1 more minute, then transfer to the large mixing bowl.
- Add broccoli to the skillet with a little oil—let florets sear in the pan undisturbed for 5 minutes. Toss 3 tablespoons of water into the skillet, cover with a lid and let the florets steam for 1–2 minutes. Remove broccoli from heat and transfer to the mixing bowl.
- Reduce heat of the skillet to medium-low and add tempeh. Cook for 2 minutes on each side and transfer to the mixing bowl.
- Add avocado, onion, a pinch of sea salt, fresh-cracked black pepper, dressing and enjoy.
Smiling Hara is offering 20% off of the first order to YumUniverse peeps, if you enter “HappyBelly20” at checkout!
So, are you a fan of tempeh? Or have you skipped out in it due to soy allergy? Tell us with a comment below.
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