1. Start by preheating the oven to 180 degrees celcius/360 degrees fahrenheit and line a baking tray with baking paper. Slice 300g/10.5oz of tempeh into blocks and marinate in ⅓ cup soy sauce and 1 tbsp coconut sugar. Bake for 20 minutes.

2. Meanwhile, thinly slice ½ white cabbage, 1 cup shallots, 1 cup spinach leaves and 10g/0.5oz chives. Add to a large mixing bowl and set aside.

3. In a blender add ¼ cup olive oil, 1 cup fresh basil leaves, 1 lemon, juiced, ¼ cup hemp seeds, ¼ cup nutritional yeast, 1 tbsp rice wine vinegar and a pinch of salt. Blend until smooth and creamy.

4. Pour dressing mixture over salad ingredients. Roughly chop up the cooked tempeh and add into the salad. Mix together and serve.

Per Serve
Calories: 300kcal/1255kJ
Protein: 17g
Carbohydrates: 8g
Fat: 21g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free

Protein Packed + Gut Health

Tempeh is a block of concentrated, fermented soybeans, and boasts an impressive 90% protein content, making it a great addition for our healthy green salad! We require protein to build and repair our muscles after tough training sessions, so this salad is great for lunch or dinner to aid in the recovery process. Because tempeh is fermented it also benefits our digestion! The fermentation process breaks down phytic acid, which makes the minerals easier to digest and absorb (meaning less work for our insides!) Combine this healthy gut enhancing ability, the high protein content with the nutrients from cabbage and spinach (the main salad ingredients) and you’ve got one superfood salad!