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Grilled Tempeh Greek Salad with Creamy Vegan Greek Dressing
THIS SAVORY VEGAN27Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. tempeh (cut into 24 cubes)
- 4 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 lemon juiced (& zested)
- 2 cloves garlic (finely diced)
- 1 shallot (finely diced)
- 1/2 tsp. oregano
- 1/2 tsp. garlic salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne (optional)
- 1/2 cup vegan mayo
- 2 Tbsp. olive oil
- 1 tsp. capers
- 2 tsp. caper brine
- 1 clove garlic
- 2 tsp. red wine vinegar
- 2 Tbsp. lemon juice
- 1 1/2 tsp. oregano
- 1/2 tsp. pepper
- 2 heads romaine (chopped)
- 15 oz. chickpeas (drained & rinsed)
- 10 oz. cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1 avocado (diced)
- 2 oz. vegan cheese (I used Miyoko's cheese wheel)
- pita bread
- fresh parsley
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