Friday, June 5, 2015

Ranch Tempeh Salad Cups

I couldn't find Bibb lettuce so I used some Romaine leaves but think this would be cuter with the Bibb leaves - very tasty.

Ranch Tempeh Salad Cups
Food Network Magazine recipe, adapted

4            slices tempeh/soy bacon, chopped
1/4         cup vegan sour cream
1/4         cup vegan mayonnaise
2            tablespoons vegan buttermilk *** 1/2 tablespoons vegan milk,                                                                                                                                                       1/2 tablespoon  vinegar or lemon juice
3            tablespoons chopped scallions
2            tablespoons chopped fresh dill
             salt and pepper

1            block Tempeh, boiled for 5 minutes, cooled then diced
              grape or cherry tomatoes, quartered
1            avocado, diced
              Bibb Lettuce  (we used what we had on hand – Romaine)
              Rolls for side

Cook the tempeh/soy bacon in a medium skillet over medium heat, stirring until crisp, about 5 minutes.  Transfer to a paper towel-lined plate using a slotted spoon.

Whisk the vegan sour cream, vegan mayo and vegan buttermilk mixture in a large bowl.  Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine.  Add the cooled tempeh and tomatoes, toss to coat.  Add the avocado and gently toss.  Serve the Tempeh Salad in the lettuce leaves, top with the bacon bits.

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