Spinach and Tempeh Salad

Total servings: 6


200 g tempeh
500 g spinach, stems removed
1 small lettuce, shredded
1 small onion, sliced and separated in rings
2 Tbs oil
100 g mushrooms, sliced
2 Tbs lemon juice
1/4 cup olive oil
1/2 tsp salt
1/2 tsp fresh oregano
1 tsp prepared mustard


Steam the tempeh for 20 min. Slice in 1 cm cubes in fry in the oil until golden-brown. Cool down for 5 min.

Mix last 5 ingredients to make dressing.

Combine in a salad bowl the tempeh, lettuce, spinach, onion and mushrooms. Toss with dressing.

Vegan: Yes
Vegetarian: Yes