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.