Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

High Protein Vegan “Salad”




Source of Recipe


WKRG
High Protein Vegan “Salad”

http://media.wkrg.com/images/scaled/media/news8/07-05-2011_recipe-200x0.jpg

Recipe by Tracey Glover @ www.shantiwarrior.com

Roasted Vegetables:
2 small zucchinis, chopped into bite sized pieces
4 med. carrots, chopped to bite sized pieces
½ cup Extra Virgin Olive Oil
Pinch of salt
½ t coarse ground black pepper
Quinoa:
1 cup dry quinoa, cooked according to package directions (using vegetable broth in place of plain water). Will make 2 cups cooked quinoa.
Tempeh
1 8 oz. package tempeh
¼ cup canola oil
2 T tamari or Bragg’s Amino Acids
(Optional):
1 ear fresh corn, boiled for 2-3 minutes, kernels removed
1 cup chopped fresh cherry tomatoes

Directions:
Preheat oven to 375 degrees. Assemble zucchini and carrots in shallow roasting pan. Drizzle with olive oil. Add salt and pepper. Roast for 35 minutes or until veggies are slightly golden, tossing once about mid-way through. Meanwhile, cook quinoa according to package directions. Set aside. To make tempeh, slice tempeh cake into thin slices. Heat canola oil over med-high heat. Sautee tempeh until golden brown, flip, and sauté other side. Drain tempeh on paper towels. Discard oil. Return tempeh to same pan, and add tamari or Bragg’s, sautéing and tossing constantly until tempeh is coated with sauce. Set aside.
To assemble: Combine cooked quinoa, roasted vegetables, and tempeh. Add corn and tomatoes. Season with salt and pepper to taste. Toss well. Enjoy!!