There is one rule in my kitchen during the summer months, everything must be made in under 30 minutes. I’m not a fan of standing in the kitchen with summer tugging at my heart. Get your kids and hubby involved in meal preparation as it always goes more quickly when all hands are on deck. Today we’re sharing our Roasted Summer Vegetable Salad topped with baked tempeh. One of our go-to salad ideas for summer and throughout the year.
Note: Top your salad with any vegan protein of your choice. We’ve used baked tempeh on our salad because…(1.) we had it on hand, and (2.) we were busy trying out the baked tempeh recipe in the Oh She Glows cookbook. Delicious! Feel free to switch it up and use what you have on hand. Try baked tofu, edamame, toasted nuts or seeds. Just about any vegan protein choice will work well with this salad.
- 1 package tempeh, marinated with any homemade or bottle marinate of your choice.
- 2 cups cooked quinoa, completely cooled
- 2 ears organic, non-gmo corn
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 carrots, julienned
- 1 handful fresh parsley, chopped
- 1 tablespoon coconut oil or extra-virgin olive oil
- high-quality sea salt and fresh ground pepper
- 1/4 cup coconut water
- 1 tablespoon white miso
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Flora - 7 Sources oil (extra-virgin olive oil works as well)
- Marinate tempeh in your favorite marinate for at least 2 hours. - Prepare in the morning for an evening meal.
- Prepare quinoa according to package directions and set aside to cool completely.
- Note: I typically make my quinoa in the morning and refrigerate for later use.
- Bake marinated tempeh or tofu at 350 degrees F for about 25 minutes - turning half way through bake time.
- Clean and prepare veggies - corn, bell pepper, onion and parsley.
- Place your grill pan over medium-high heat. Coat your chopped pepper and onion with olive oil.
- Grill the peppers and onion until tender and slightly charred. Set aside.
- Continue the same process for your corn. I typically grill my corn while still on the cob, let it cool, and then cut the corn off the cob for my salad.
- Place all dressing ingredients in your blender. Blend until creamy.
- Using a large salad bowl, combine cooled quinoa, grilled veggies, parsley and julienne carrots. Toss with homemade dressing and baked tempeh.
- ENJOY!
- vegan, gluten-free, dairy-free