Tempeh and Turmeric Brown Rice Salad
Ingredients
- 220g tempeh
- 4 large carrots, sliced on the diagonal
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- 2 tsp rice vinegar
- 2 tsp cumin seeds
- 2 tsp coriander seeds, ground
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 cup brown rice
- 1/2 cup raisins
- 2 Tbsp pine nuts, toasted
- 1 cup fresh coriander, chopped
- 1/2 cup fresh rocket, chopped
Dressing
- Juice of one lemon
- Juice of one orange
- 1 Tbsp apple cider vinegar
- 2 tsp honey
- 4 Tbsp olive oil
Preparation
Slice your tempeh 1cm thick and steam it for 5 minutes.
Add the tempeh, 1 tablespoon olive oil, maple syrup and rice vinegar to a bowl and toss to coat. Set aside to marinate for 15 minutes.
Preheat oven to 200C and line a baking tray with parchment paper.
Place the carrots, 1 tablespoon olive oil, cumin, coriander and paprika in a small bowl and season well. Toss to coat well and spread out on the baking tray.
Add the tempeh to the same tray and bake for 25 to 30 minutes until golden. Set aside to cool.
Bring 1 3/4 cups of water to a boil. Add the turmeric and rice to the water and cook according to package instructions. Remove from the heat and allow to cool.
Whisk together the ingredients for the citrus dressing.
Place the rice, carrots, coriander, rocket, raisins and pine nuts in a large salad bowl or platter. Pour in the dressing and toss well to combine. Top with the tempeh and season to taste.
Tips
Roasting is a quick and easy cooking method that makes the tempeh crisp and caramelised.
Steam the tempeh before roasting to help it absorb the marinade better.
Tempeh is a great vegan protein with a meaty texture and nutty flavor, offering health benefits like high protein and minerals.
