Servings: 4
Ingredients:
2 heads of romaine lettuce
1 large tomato
2 avocados
2 Tbsp hemp seeds
1 package of Non-GMO Tempeh
Marinade:
1/4 cup coconut aminos
1/4 cup apple cider vinegar
1 tsp garlic powder
1 tsp smoked paprika
1 Tbsp organic maple syrup (or alternative sweetener)
Directions:
Slice tempeh into ¼ inch slices. Mix all of the marinade ingredients together and let the tempeh marinate for 20 minutes, up to overnight. Pour the entire recipe, tempeh and liquid, into a pan on medium heat. Let the tempeh steam and the marinade cook down. Allow the marinade to completely cook down until you are left with a dry pan. Add 1 tbsp of olive oil and brown the tempeh for a few minutes on each side. Remove from heat. Assemble salads with a bed of romaine using half of a head of lettuce, half an avocado, diced, a few slices of tomato, and tempeh. Top with hemp seeds.