Egg and Tempeh Salad

Ingredients

• Tempeh3/4 cup (120 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Lettuce1 cup (35 g)
• Potato1 medium (180 g)
• Almond Milk1/4 cup (60 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1/2 tablespoon (5 ml)
• Green Beans1/4 cup (25 g)

Instructions

1. 1

   Step 1

   Heat salted water in a pot over high heat. In the meantime, peel, dice the potato and cut the green beans into pieces.

2. 2

   Step 2

   Once boiling, put the potatoes and the egg. Cook for 10 minutes, remove and drain.

3. 3

   Step 3

   Six minutes before finishing, add the green beans.

4. 4

   Step 4

   Next, heat the oil in a pan over high heat. Drain the tempeh and dice.

5. 5

   Step 5

   Once heated, add and sear the diced tempeh on all sides until browned.

6. 6

   Step 6

   Peel and grate the carrot. Place in a bowl with the lettuce leaves.

7. 7

   Step 7

   Add the egg, potato, beans and tempeh. Optional: Add mung bean sprouts.

8. 8

   Step 8

   For the dressing, mix the almond milk with the lemon juice and mustard. Season with salt and pepper.

9. 9

   Step 9

   Pour the dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Tempeh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.