Tempeh Salad

Tempeh Salad with Beets and Sprouts

Author Diana Herrington


  • Romaine Lettuce A few leaves
  • 1 cup Sprouts Alfalfa, Lentil, Broccoli or fenugreek
  • 1 medium Carrot
  • 1 medium Beet
  • Marinated Tempeh
  • 2 tbsp Pumpkin Seeds Sprinkle on top


  • Saut√© the marinated tempeh till crispy and golden brown.
  • Arrange the lettuce leaves on a plate.
  • Put the sprouts on top.
  • Slice carrot into sticks or chop into small pieces and place on top of the sprouts.
  • Now grate up the beet and put it on top of the sprouts.
  • Pour on the Olive Lemon Juice Salad Dressing.¬†
  • Add the Crispy Tasty Tempeh.
  • Eat and enjoy your tempeh salad.