Curried Tempeh Salad


Try this easy filling dish. It makes a great wrap or sandwich filling.

















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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