8 ounces tempeh, sliced into triangles
1/4 tsp liquid smoke (optional)
1 1/2 Tbsp maple syrup, grade B
1 tsp extra virgin olive oil or virgin coconut oil
2-3 tsp tamari or 2 tsp soy sauce
1 Tbsp crushed raw walnuts
4 cups shredded carrots
1 small onion, diced
1 Tbsp curry powder
1/4 tsp turmeric powder (for added turmeric power, optional)
1/8 tsp black pepper
2 Tbsp tahini
1/4 cup fresh lemon juice
sweet stuff: 1 - 1 1/2 Tbsp maple syrup + an optional handful or raisins
1/2 cup flat leaf parsley, finely chopped + some for garnish
a few pinches of cayenne for heat (optional)
salt and pepper for carrot salad - to taste
- Warm a skillet up over high heat and add in the coconut or olive oil.
- When oil is hot, add the tempeh triangles, tamari, maple and liquid smoke. Flip the tempeh around a bit to allow it to absorb the liquid. Cook for about 5 minutes, flipping the tempeh a few times throughout the cooking process. When tempeh is browned and edges blackened a bit, and all liquid absorbed, turn off heat. Sprinkle the walnut pieces and some black pepper over top the tempeh and set pan aside to keep triangles warm in skillet.
- In a large mixing bowl, add the carrots, tahini, lemon juice, spices, parsley, maple syrup, optional raisins and onion. Toss very well for a few minutes to marinate the carrots with the dressing. For a creamier salad, add another spoonful of tahini. To thin things out and make the salad zestier, add another splash of lemon juice or a teaspoon of apple cider vinegar. Finally, add salt and pepper to the carrot salad to taste.
- Pour the carrot salad in a large serving bowl and top with the tempeh. Serve right away or place in the fridge to serve in a few hours or up to a day later. The carrots will soften the longer they set in the fridge.