Broccoli Tempeh Salad

Yield: 6 servings

Ingredients:

  • 16 oz tempeh, crumbled
  • salt and pepper
  • 1 lemon, juice and zest
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 3 T honey
  • 3 T apple cider vinegar
  • 1 large bunch broccoli (about 1½ pounds)
  • 1 medium apple
  • 1/2 cup dried cranberries
  • 4 oz goat cheese, feta or cheese of your choice (optional)

Directions:

  1. Add cooking oil and tempeh to a skillet/pan over medium heat and cook for 3 minutes without stirring. Sprinkle with salt and pepper. Stir and cook for another 3-5 minutes until browned, stirring occasionally.
  2. While tempeh is cooking, make dressing. In a large mixing bowl, grate the zest of lemon, and then cut lemon in half to add the juice. Add the olive oil, mustard, honey and apple cider vinegar and whisk to combine. Season with salt and pepper to taste.
  3. Peel off the stem of the broccoli and trim any dry ends. Finely chop the broccoli and add it to the dressing. Core and chop apple to small pieces, and combine it with the broccoli mixture.
  4. Add the cooked tempeh (you can chop it up more finely if desired) to the broccoli and apple mixture, and toss to combine. Add cranberries and cheese.
  5. Mix everything together and serve. Store refrigerated.