What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦ What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦

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Main course

Tempeh salad

Name: Tempeh salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 200 g Tempehine Caribbean tempeh cubes tempeh, thawed and cut into small cubes; 2 tbsp vegetable oil; 2 tbsp red onion (or French shallot), finely minced; 2 cups cooked rice; 1 cup cooked or canned black (or kidney) beans; ½ cup peas, thawed; ½ cup corn kernels, thawed; ½ cup red cabbage, finely shredded; The zest of one lime; Salt and pepper; 2 cups fresh (or frozen) mango, cubed; 2 tbsp white vinegar; 1 tbsp maple syrup; 2 tbsp hot sauce; 2 tbsp vegetable oil; 1 tsp garlic powder; Salt and pepper

A generous bowl of rice, black beans, mango and Caribbean tempeh, with a sweet-and-spicy dressing. The make-ahead lunch that never gets boring.

A recipe by La Fraîche

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at a glance

Recipe

Preparation15 min

Cook time5 min

Total20 min

Servings4

DifficultyEasy

21 g

protein /100g
rich in B12 · 6 g of fibre

Ingredients

Click an ingredient to check it off as you cook.

Preparation

In a skillet over medium heat, add the vegetable oil, the Tempehine Caribbean tempeh cubes tempeh and the red onion. Season with salt and pepper and cook for 5 minutes, stirring now and then. Remove from the heat and set aside.

In a large bowl, combine the cooked tempeh and onion, the rice, black beans, peas, corn, red cabbage, lime zest and half the spicy mango sauce. Toss well.

For the mango sauce: put all the ingredients in a blender or food processor and blend until smooth and creamy.

Serve right away with the mango sauce on the side and a few lime wedges.

Keeps 5 days in the fridge.

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Main course

Tempeh salad

A recipe by La Fraîche

A generous bowl of rice, black beans, mango and Caribbean tempeh, with a sweet-and-spicy dressing. The make-ahead lunch that never gets boring.

Preparation15 min

Cook time5 min

Total20 min

Servings4

DifficultyEasy

Ingredients

200 g Tempehine Caribbean tempeh cubes tempeh, thawed and cut into small cubes
2 tbsp vegetable oil
2 tbsp red onion (or French shallot), finely minced
2 cups cooked rice
1 cup cooked or canned black (or kidney) beans
½ cup peas, thawed
½ cup corn kernels, thawed
½ cup red cabbage, finely shredded
The zest of one lime
Salt and pepper
2 cups fresh (or frozen) mango, cubed
2 tbsp white vinegar
1 tbsp maple syrup
2 tbsp hot sauce
2 tbsp vegetable oil
1 tsp garlic powder
Salt and pepper

Preparation

In a skillet over medium heat, add the vegetable oil, the Tempehine Caribbean tempeh cubes tempeh and the red onion. Season with salt and pepper and cook for 5 minutes, stirring now and then. Remove from the heat and set aside.
In a large bowl, combine the cooked tempeh and onion, the rice, black beans, peas, corn, red cabbage, lime zest and half the spicy mango sauce. Toss well.
For the mango sauce: put all the ingredients in a blender or food processor and blend until smooth and creamy.
Serve right away with the mango sauce on the side and a few lime wedges.
Keeps 5 days in the fridge.

The Tempehine tip

Keep the dressing separate until serving if you're making this bowl ahead — the vegetables will stay crisp.

Tempehine — organic tempeh from Quebec https://tempehine.ca/en/recettes/tempeh-salad/

Tempeh salad

Ingredients

Preparation

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