Something for the vegetarians or those reducing meat and looking for something new. 

This dish is all about contrast – subtly spicy mizuna meets sweet, crispy snow peas, while earthy, salty tempeh is layered on top of cool, crispy greens. Enjoy!

Serves 4

Basic Marinated Tempeh

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tamari
  • 2 tablespoons water
  • 1 teaspoon grated ginger root
  • 1 teaspoon sesame oil
  • 250g tempeh, sliced into thin strips (about 0.5cm or a little less)
  • 2 teaspoons coconut oil (optional, for frying)
Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing
  • 160 grams snow peas, trimmed
  • 2 cups red cabbage, shredded
  • 1 cup carrot, shredded
  • 2 cups mizuna (Asian green with mustard flavor)
  • 2 green onions, sliced thin
  • 1/4 cup fresh coriander, diced
  • 2 tablespoons mellow white miso
  • 1 tablespoon dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 small clove garlic, minced
  • 1 tablespoon maple syrup
  1. To prepare tempeh, whisk together vinegar, tamari, water, ginger, and sesame oil. Arrange tempeh in large, shallow bowl (a small casserole will also work) and pour marinade over pieces. Allow to marinate for 2-3 hours (or over the day, refrigerated).
  2. You can bake or pan-fry tempeh. To fry, heat the coconut oil on skillet pan or large frying pan over medium high heat. Cook each side for four minutes, and serve hot. To bake, heat an oven to 375C and bake tempeh pieces for 25 minutes, flipping once through.
  3. To prepare salad, boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
  4. Mix all remaining salad ingredients.
  5. To make vinaigrette, blend miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress salad to taste, and top with seared tempeh.