Tempeh Salad with Peppers

Total servings: 4


1 Tbs vinegar
2 Tbs shoyu or tamari
1 glove garlic, crushed
3 Tbs water
250 g fresh tempeh, cut in small cubes
150 g spiral pasta
1 small onion, sliced
1 red or green bell pepper, sliced
1 Tbs fresh parsley, chopped
1 rib white celery, sliced

Ingredients for dressing:
3 Tbs vegetable oil
1/4 tsp dried oregano
1 Tbs vinegar
1 clove garlic, crushed
1 Tbs shoyu or tamari


To make the marinade mix the first four ingredients (vinegar, shoyu, garlic and water). Add tempeh and marinate for 1 hour, turning the tempeh a few times.

Heat the vegetable oil in a skillet. Add the tempeh cubes and bake until the tempeh is brown on all sides.

Cook the pasta following the instructions on the package. Drain and let cool down. Toss with vegetables (parsley, celery, onion and bell pepper). Mix the dressing ingredients (vegetable oil, oregano, vinegar, garlic and shoyu) and toss with the salad.

Vegan: Yes
Vegetarian: Yes