Shaved Brussels Sprouts Salad with Slivered Almonds and Garlic Tempeh

This recipe can be eaten either warm or cold and it was a treat have for lunch! 

Shaved Brussels Sprouts Salad with Slivered Almonds and Garlic Tempeh (Serves 4)

  • 1 package of tempeh (8 oz)
  • 3 cups of veggie broth
  • 3 cloves of garlic, chopped
  • 1 cup of slivered almonds
  • 3-4 cups of shaved brussels spouts 
  • 1 cup of English peas
  • 1/2 cup shoyu-or tamari for gluten-free :)
  • 1/4 cup veggie broth
  • salt to taste

Preheat oven to 250*F. Cut the tempeh in half and add to sauce pan, covering it with 3 cups of veggie broth and adding the chopped garlic. Bring liquid to a boil before lowering your heat to a simmer. Allow tempeh to simmer ~20 minutes.

Next, spread slivered almonds on a half sheet tray and place in the oven for ~7 minutes or until gently toasted. 

In a large saute pan, gently heat shaved brussels sprouts, english peas and shoyu/tamari. After about 5 minutes add the remaining 1/4 cup of veggie broth and stir in the toasted almonds. 

Once tempeh is ready, drain and chop into ~1/2" pieces to be added to the brussels spouts mixture. Stir thoroughly and add salt to taste.

Enjoy!