Spicy Thai Salad with Tempeh (Vegan)

Recipe from http://www.picklesnhoney.com
Husband-Tested  in Alice’s Kitchen
Makes 4 servings

This is a beautiful, delicious salad worthy of your best company, meat eaters and/or vegans.  Many of the components can be prepared well in advance, making this party perfect. This colorful salad is loaded with protein too. Make the dressing, the tempeh, the quinoa and edamame as much as a day ahead and then it’ll be a cinch to layer the salad on a large platter for dinner.

For the Peanut Dressing:
1/3 cup creamy peanut butter
¼ cup low-sodium tamari sauce
2 Tablespoons fresh lime juice
2 Tablespoons pure maple syrup
2 Tablespoons (or to taste) Sriracha sauce
2 cloves garlic, peeled
1 heaping Tablespoon fresh, peeled ginger (I use minced ginger from a jar.)

For the Tempeh:
1 (8 oz.) block of tempeh, steamed* and crumbled
2 Tablespoons toasted sesame oil
Juice of 1 orange
Sea salt, to taste
Freshly ground black pepper, to taste

For the Salad:
1 head romaine lettuce, thinly sliced (I used several leaves of red leaf lettuce plus several leaves of Napa cabbage, thinly sliced.)
2 cups cooked quinoa, seasoned with sea salt and pepper
1 heaping cup shredded red cabbage
1 cup thinly sliced carrot 
½ cup cooked edamame 
½ cup roasted peanuts, coarsely chopped
1 Tablespoon toasted sesame seeds, optional for garnish
Lime wedges, optional for serving
Sriracha sauce, optional for serving
 
Instructions:  
Place all the dressing ingredients in a high speed blender.  Blend until the dressing is smooth.  Set aside.  (This can be made in advance.). Heat a non-stick skillet.  Add the toasted sesame to the skillet.  Add the crumbled tempeh.  Sprinkle with salt and pepper.  Add the orange juice.  Stir until the tempeh is coated with the oil and juice. Cook, stirring every so often, until the tempeh is golden brown, about 7-8 minutes.  Set aside.  To assemble the salad, toss together the tempeh, lettuce, quinoa, cabbage, carrots, edamame, chopped peanuts, and green onions.  Divide between four bowls.  Garnish with the sesame seeds (if using) and drizzle the salad with the peanut dressing.  Serve with lime wedges and sriracha, if desired.

*How to Steam Tempeh:  After opening the package of tempeh, cut it into 4 sections.  Place it in a steamer basket.  Bring water to a boil in a pot that has a lid.  The water level should not come up above the holes of the steamer basket.  When the water comes to the boil, place the steamer basket in the pot and put on the lid.  Set a timer for 10 minutes.  When the timer beeps, remove the tempeh pieces to a clean towel.  Pat the tempeh dry.  When the tempeh is cool enough to handle, crumble it up and proceed with the above recipe. 

Nutritional Information: (1 of 4 servings)  
Calories 617
Total Fat 29g
Saturated Fat 4.4g
Cholesterol 0mg
Sodium 627mg
Total Carbohydrate 72.7g
Dietary Fiber 7.9g
Total Sugars 30.8g  
Protein 23.3g  
Vitamin D 0mcg
Calcium 163mg
Iron 18mg
Potassium 848mg