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Brussels Sprouts Salad with Maple Glazed Tempeh and Honey Mustard Dressing

Looking for the perfect dish for Thanksgiving or to test out tempeh? Try this Brussels Sprouts Salad with Maple Glazed Tempeh and Honey Mustard Dressing.

Crunchy veg and pomegranate seeds pair perfectly with sweet and salty baked tempeh and a tangy honey mustard dressing in this surprisingly simple and delicious salad. If you don't have or like green cabbage, you can use shredded kale instead.



Ingredients

  • 4 C Brussels sprouts, shredded

  • 4 C green cabbage, shredded (can sub for kale)

  • 1/2 C pomegranate seeds

  • 1 apple, julienned

For the Maple Glazed Tempeh

  • 8 oz package of tempeh, cut into 1/4 inch slices

  • 1/4 C coconut aminos (or tamari)

  • 2 tbsp maple syrup

  • 2 tsp paprika

  • 2 tsp garlic powder

  • 1/4 tsp black pepper

  • optional: 1 tsp Worchestershire sauce (I use the vegan Annie's)

For the Honey Mustard Dressing

  • juice of 1 lemon

  • 1/4 C olive oil

  • 2 tbsp dijon

  • 2 tbsp honey

  • 1/2 tsp garlic powder

  • 1/8 tsp salt

  • crack of black pepper


Directions


For the Maple Glazed Tempeh

  • slice tempeh into 1/4 inch pieces

  • put all ingredients except tempeh in glass storage container, mix well then add in sliced tempeh, stirring to coat

  • refrigerate for 1 hour or overnight

  • preheat oven to 350

  • layout tempeh slices on parchment paper or silicone baking sheet and bake for 30 minutes, flipping over halfway through

  • let cool then roughly chop




For the Honey Mustard Dressing

  • Add all ingredients to a bowl and stir to combine

For the Brussels Sprouts Salad

  • Using a mandolin or the shredding blade on a food processor, slice the Brussels sprouts and green cabbage and transfer to a big bowl. You can also just cut the Brussels sprouts and cabbage thinly with a sharp knife if you don't have a food processor or mandolin.

  • Put it all together - drizzle the dressing over the salad and mix to combine, top with the chopped tempeh and pomegrante seeds

  • Store in a glass container in the fridge for up to 3 days




Enjoy and Happy Thanksgiving!


Xx, Kara




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