Seasoned Tempeh-Quinoa Salad recipes

Seasoned Tempeh-Quinoa Salad recipes

recipe image


  • 8 ounces tempeh
  • 1 cup cooked and cooled quinoa
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper (optional)
  • 1/4 teaspoon dried Mexican oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Small dash of ground cloves
  • Small dash of ground cinnamon


  1. Cut the tempeh into 1-inch chunks (no need to be precise). Fill a saucepan with an inch or two of water and place a steamer basket inside. Cover and bring to a boil over high heat. Place the tempeh in the basket, cover, and reduce heat to medium. Steam for 15 minutes, remove tempeh, and let cool.
  2. Place the tempeh in a food processor and pulse until crumbly. Add the remaining ingredients and pulse until the mixture comes together. Taste and adjust seasonings, if desired. (Alternatively, you can crumble the tempeh and mix in the other ingredients by hand.)
  3. Serve with a green salad, as a taco filling, or as a spread for sandwiches or crackers.
  4. Salad may be stored in an airtight container in the refrigerator for up to a week.

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