CARBS 33% / PROTEIN 33% / FATS 33%

Vegan - Curried Tempeh Salad



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INGREDIENTS

Kidney Beans - 256g
Mixed Leaves - large handful
Cucumber - 117g
New Potatoes - 299g
Vegan Mayonnaise - 4 tbsp
Tempeh - 277g
Curry Powder - 3 tsp




COOKING INSTRUCTIONS

  1. Chop the new potatos in half and boild for 10 - 15 mins until cooked
  2. Grill the tempah and break apart
  3. Chop all the ingredients, mix with the mayo and curry powder, serve chilled.