Shanti Warrior Living Yoga

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Vegan Meal Delivery

High Protein Vegan “Salad”

Roasted Vegetables:

2 small zucchinis, chopped into bite sized pieces

4 med. carrots, chopped to bite sized pieces

½ cup Extra Virgin Olive Oil

Pinch of salt

½ t coarse ground black pepper

Quinoa:

1 cup dry quinoa, cooked according to package directions (using vegetable broth in place of plain water). Will make 2 cups cooked quinoa.

Tempeh

1 8 oz. package tempeh

¼ cup canola oil

2 T tamari or Bragg’s Amino Acids

(Optional):

1 ear fresh corn, boiled for 2-3 minutes, kernels removed

1 cup chopped fresh cherry tomatoes

 

Directions:

Preheat oven to 375 degrees. Assemble zucchini and carrots in shallow roasting pan. Drizzle with olive oil. Add salt and pepper. Roast for 35 minutes or until veggies are slightly golden, tossing once about mid-way through. Meanwhile, cook quinoa according to package directions. Set aside. To make tempeh, slice tempeh cake into thin slices. Heat canola oil over med-high heat. Sautee tempeh until golden brown, flip, and sauté other side. Drain tempeh on paper towels.  Discard oil. Return tempeh to same pan, and add tamari or Bragg’s, sautéing and tossing constantly until tempeh is coated with sauce. Set aside. 

To assemble:  Combine cooked quinoa, roasted vegetables, and tempeh. Add corn and tomatoes. Season with salt and pepper to taste. Toss well. Enjoy!!