So there’s this disposition amongst people that just because I’m vegan I must love salads? Well whilst I do enjoy a salad, I don’t necessarily love them, because most of the time they miss that next level. Well I can say now this one exceeds all levels.
This salad has spice, creaminess, texture, umami, and is just a flavor bomb!
Charred Corn, Jalapeño & Tempeh Bacon Salad
4
servings25
minutes10
minutes591
kcalKeep the screen of your device on
Ingredients
2 2 Corn cobs, husks removed
2 2 Jalapenos, sliced
6 6 Kale leaves, shredded
250 grams 250 Pre-cooked quinoa
1 1 Lime, juiced
Salt
Pepper
Vegan parmesan
1/2 1/2 Avocado
1 TBS 1 Tahini (or soy/coconut yoghurt if available)
1 TBS 1 Lemon juice
Water, to consistency
- Tempeh bacon
2 blocks 2 Tempeh, sliced
6 TBS 6 Soy sauce
4 TBS 4 Maple syrup
3 tsp 3 Liquid smoke
3 tsp 3 Smoked paprika
1 tsp 1 Pepper
Pinch of salt
Dash of cayenne pepper (optional)
Directions
- Preheat a grill pan to medium heat. Add the corn and diced jalapeno and cook until charred, set aside.
- Combine all the tempeh bacon marinade ingredients in a bowl, coat each side of the tempeh (ideally let marinade for 15 minutes if you have the time) and grill on the pan until charred.
- To make the dressing blend the avocado, tahini, and lemon juice. Add water until the desired consistency is achieved.
- Toss the kale, quinoa, and lemon juice in a large bowl then divide to serve. top with the tempeh bacon. Pour over the dressing and top with parmesan and season to taste.
