Spinach and Tempeh Recipe

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Spinach and Tempeh Recipe

Spinach Salad with Crisped Tempeh

1/2 cup		vegetable oil
3		cloves of garlic
1 Tbs		dried oregano
8 oz		fresh spinach, stems removes and washed well
1/2		red onion, sliced
6		button mushrooms
6		green onions, sliced
1 Tbs		olive oil
4 oz		tempeh, chopped
3 Tbs		balsamic vinegar
1 tsp		fresh lemon juice
1/4 tsp		pepper

1	Peel the garlic, and slice cloves in half. In a small saucepan, combine vegetable oil and garlic. Cook over medium heat for about 5 minutes, until the garlic is tender, but not browned. Remove from heat and stir in the oregano. Allow to sit for 30 minutes to allow the flavors to blend.
2	Meanwhile, in a large salad bowl, mix together the spinach, mushrooms, green onions the and red onion slices. Set aside.
3	In a medium skillet, heat the olive oil over medium heat and cook the tempeh until lightly browned, stirring often. Approximately 8 minutes.
4	Remove garlic from the oil, and mince finely.
5	Transfer the tempeh to a bowl. In the same skillet, heat the garlic infused oil with the minced garlic, vinegar, lemon juice and pepper. Bring to a simmer and pour over the spinach. Top with the tempeh.

Servings: 4

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

fresh spinach, stems removes and washed well

button mushrooms

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