Vegan Chef Jason Wrobel pulls out all the stops this time to bring us a vegan salad full of superfood nutrition, vitamin K, and protein.
- Tempeh bacon
- 1 tablespoon coconut oil
Honey Mustard Dressing:
- ½ cup and 2 tablespoons bee free honey
- ¼ cup and 1 tablespoon Dijon mustard
- 2 tablespoons coconut vinegar
- Pinch salt
- 1 teaspoon Vitamin Mineral Rush
- 1 large bunch dino kale
- 1 avocado
- Massage avocado into kale
- ½ cup red pepper, diced
- ¼ cup slice tomato, sliced
- ⅛ to ¼ cup shallot, finely minced
Begin by preparing your tempeh bacon. In a large skillet, add coconut oil and put that baby on medium heat. Throw in the tempeh strips and cook on them both sides for a couple of minutes, then set aside. To prepare the dressing, add bee-free honey, Dijon mustard, coconut vinegar, salt, black pepper, and Sunwarrior Vitamin Mineral Rush to a blender. Blend away for 10–15 seconds, then set it aside too. Now it's time to prepare the base of the salad. To a large bowl, add kale and massage in some avocado. Add red bell pepper, cherry tomatoes, shallot, and the tempeh bacon. Drizzle your dressing over the top and get your hands dirty by tossing it all together. Top it with sprouts. There you have it! A super tasty, super nutritious vegan meal!
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