About the Recipe
Nutritional Profile
Cal: 250 per serving
Macros: Fat 10.7 g
| Carbs 20.7 g
| Protein 20.5 g
If Not This, Then That...
⬇️ 🥩 To decrease protein, omit meatless grounds.
⬆️ 🥑 To increase fat, use 1TBSP of sesame oil for vegetables.
⬇️ 🥑 To decrease fat, use only 16g of cashews in dressing.
⬇️ 🥖 To lower carbs, omit carrots.
Ingredients
For dressing:
32g sliced cashews
16g creamy toasted soy spread
7.5ml Bragg’s Liquid Aminos
7.5ml rice vinegar
3g brown sugar replacement
2.5ml sriracha
20ml lime juice
15g chili garlic sauce
1/8 cup water
For salad:
1 pkg (8oz) Three-Grain Tempeh, cubed
176g meatless crumbles
109g carrots, sliced & halved
118g red bell pepper, sliced
55g leeks, sliced
88.5g shredded red cabbage
68g portobello mushroom caps, sliced
162g English cucumber, sliced & halved
154g 50/50 lettuce blend
27ml rice vinegar
7.5ml reduced sodium soy sauce
0.5 TBSP toasted sesame seeds
Toasted sesame oil spray
Preparation
Add dressing ingredients to blender and puree until creamy; set aside.
Cut tempeh into 1-inch cubes; set aside.
Heat small pan on medium-low, then spray with sesame oil.
Add tempeh and meatless grounds to pan, coating with soy sauce, and cook until brown & crisp, ~20 mins.
In meantime, slice carrots, pepper, leeks, cabbage, and mushrooms; set aside.
Spray large pan with toasted sesame oil.
Add vegetables, rice vinegar, and sesame seeds, and cook on medium heat, ~10-12 mins, stirring occasionally.
In meantime, slice English cucumber in halves; set aside.
As food cooks, line 5 meal prep containers with 50/50 blend (~31g ea), then top with cucumber (~32g ea).
Add vegetable mix, then tempeh/grounds; drizzle with dressing (20g ea).
Cover each container and store in fridge.