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–+ servings

Vegan BLTA Salad

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2 full salads
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup sweet corn
  • 2 strips smoky tempeh* 3 strips if you love it like I do
  • 4 handfuls lettuce
  • 3/4 cup chopped cherry tomatoes
  • 1 avocado diced
  • 1/4 cup plain (non) dairy yogurt
  • 1 tbsp white wine vinegar apple cider vinegar works too
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup or honey if non vegan
  • 2 scallions, diced
  • juice from 1/2 small lemon
  • 1 tsp (vegan) worcestershire sauce fine to use regular if not vegan
  • salt & pepper

Method
 

  1. In a dry skillet, cook the tempeh for a couple minutes on each side. Remove and tear into small pieces
  2. In a medium bowl, toss avocado, tomatoes, and corn. Spoon over two salad bowls, each with a couple handfuls of lettuce. I like doing a mixed blend of lettuce or baby butter.
  3. In a smaller bowl, mix the rest of the ingredients for the dressing. Season with a small pinch of salt and pepper. Taste and adjust if need be. Spoon equally over the salads. Top with tempeh crumbles.

Notes

I love using this brand for the Smokey Tempeh.  I find it at Sprouts and Wholefoods, but a lot of natural food stores will have it.
Tried this recipe?Let us know how it was!