Ingredients50 m servings 394 cals
- Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.
- Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.
Per Serving: 394 calories; 24.6 g fat; 29.3 g carbohydrates; 16.4 g protein; 15 mg cholesterol; 784 mg sodium. Full nutrition
ReviewsRead all reviews 3
A wonderful vegetarian main-course salad and a great cross-over dish for meat eaters. I scaled it to one and the only thing I changed was using more oil to brown the tempeh. I will definately ...
This is an excellent recipe. Great way to use the tempeh. The only thing I would change next time is to add less beans and onion and add more lettuce. Everything else exactly the same! Will ...