Curried Tempeh
May 07, 2021
4 servings
- 8 ounces of tempeh
- up to ½ cup Vegenaise (add gradually to make sure your salad isn’t too wet)
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- ¼ cup cranberries
Steam tempeh for 10 minutes.
Allow to cool.
Crumble tempeh into a bowl.
Stir in remaining ingredients.
Store in the refrigerator. Eat on a whole wheat bun, in a pita, on Ezekiel bread or in a lettuce wrap. Top with what you like like sprouts, spinach, etc.
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