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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Salads and Sweets
Contributed by Vegetarians and Vegans from around the world
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Curried Ginger Tempeh Salad
Allison - Chicago, IL, USA

  • 1 block tempeh (about 12-14 oz.)
  • 1 tbsp minced ginger
  • 1 tsp. minced garlic
  • 2 green onions, chopped fine
  • 1/2 med. green pepper, chopped fine
  • 3 or 4 dollops of Nayonaise (or other vegan mayo)
  • salt/pepper to taste
  • 1-2 tsp curry powder (or to taste)
  • 1/2 cup fresh minced parsley or dill
  • Small amount of red cabbage or celery, finely chopped, is also great
Preheat oven to 375 F.
Bake tempeh (whole) for 15-20 minutes until lightly browned, turning once. (I don't use any oil, just put it on a baking tray).
Let cool a bit.
Cut tempeh in half.
Mince half and chop other half into small cubes.
Place vegetables, herbs, and tempeh into medium bowl.
Add nayonaise one dollop at a time, stirring and assessing the consistency.
Add curry, salt/pepper.
Adjust seasoning as necessary.
Served chilled.

This is great with garlic crostinis, as a sandwich filling, or on a bed of fresh raw greens