Vegan Tempeh Blue Cheese Buffalo Bowl
Vegan Tempeh Blue Cheese Buffalo Bowl is my version of the best take-out salad I’ve ever experienced. And it more than covers the nutritional requirements of a satisfying meal. In fact, this meal is so sensational it’s ridiculous! I get happy just thinking about this salad. Filled with dark leafy greens, protein-packed tempeh and quinoa, too, you won’t find yourself feeling hungry when you finished, that’s for sure! And the taste? Well, if you like food that’s cheesy, spicy, earthy, hearty, tangy, chewy and zesty, grab a fork and read on!
Salads are supposed to taste good, right? Often when someone is trying to eat healthier, they order a salad. However, often, to make a restaurant ordered salad something better than a nutritional trainwreck, you have to change everything! You have to say things like, hold the cheese, hold the ham, hold the fat-drenched gluten-y croutons, and then you have to pray that there is a decent dressing option. Ten bucks or so later, you end up with a pathetic-looking bowl of iceberg lettuce that has probably been stored in their fridge forever.
So, if you’re tired of wimpy, sad looking excuses for salads or ones that are void of anything remotely fortifying for your lovely body, try this recipe immediately and be overjoyed! This Vegan Tempeh Blue Cheese Buffalo Bowl covers all of the pleasing meal bases and then some! Topped with Oil-Free Buffalo Sauce and Vegan Creamy Blue Cheese Dressing, it’s no wonder this salad makes such a positive impression!
Here are five simple steps to building a terrifically satisfying salad that will cause you to leave those sad bags of overpriced iceberg on the self:
- First, pick a dark leafy green. Dark leafy greens offer distinct flavor and a boatload of nutritional benefits.
- Second, add some tasty veggies. In this case, we are adding red onions for some pop with optional celery, carrots, and cucumbers on the side.
- Third, include a protein. This time we are adding tempeh and quinoa for a double treat! In the notes below I share some of the tempeh’s attributes.
- Fourth, add a little healthy fat! Fat is not all bad. We need good fat. In this recipe, our fat comes from the creamy sauce.
- Finally, drizzle with a fabulous dressing! Nothing packaged will ever compare to what you can make in minutes using fresh ingredients.
I followed these steps to build this salad for one reason alone, I wholeheartedly believe in creating delicious recipes that are genuinely nutritious!
Pin this recipe for safe keeping and to keep it handy to share with your friends; yes, once they’ve tasted a Vegan Tempeh Blue Cheese Buffalo Bowl, they will ask you for the recipe!
Once you’ve tried this Vegan Tempeh Blue Cheese Buffalo Bowl recipe for yourself, take a moment to leave a kind comment and tell about your experience. I’d love to hear how it goes!
Vegan Tempeh Blue Cheese Buffalo Bowl
- 5Cook Time:
- Yield: 4 Servings
Loaded with fresh and filling ingredients like leafy greens, tempeh, and quinoa, this Vegan Tempeh Blue Cheese Buffalo Bowl is super-satisfying! To enjoy this in aother manner, roll it all into your favorite wrap and take it with you to devour on the go without need of a bowl or fork! This recipe makes enough for four generous, mouth-watering, servings. And the nutrition information provided below accounts for one serving each of the two fabulous sauces!
- eight fists full, or about 8 cups, of mixed baby spring greens, or another lettuce, washed
- 2 cups of quinoa, cooked according to package directions
- 8 ounces of tempeh, diveded into four equal portions
- 2 tbsp of Bragg's Liquid Aminos and water for braising the tempeh
- 1 cup of red onions, sliced into rings
- a batch of zesty Oil-Free Buffalo Sauce Dressing
- one impressive batch of Creamy Vegan Blue Cheese Dressing
- optional celery, cucumber, and carrots, on the side
- First, prepare the quinoa according to package instructions. Leftover quinoa works well in this recipe.
- Second, make one batch of Creamy Vegan Blue Cheese Dressing and one batch of Oil-Free Buffalo Sauce Dressing.
- Evenly divide the washed mixed greens and the quinoa among four large serving bowls.
- Now it's time to braise the tempeh. First, divide the tempeh into four equal portions. In an iron skillet or another good quality skillet, warmed over medium-high heat, pour about a quarter cup of water into the pan along with a squirt of Bragg's Liquid Aminos, about one tablespoon. Place the tempeh portions into the bubbling liquid and cook about a minute or two; long enough to warm it up. Drizzle the tops of the four tempeh portions with the remaining tablespoon of Bragg's Liquid Aminos and flip over to warm the other side for a minute or two. Add water as needed to prevent scorching or sticking.
- Turn off the stove and with a spatula, divide one portion of tempeh at a time into bite-size chunks and place the pieces in one bowl. Repeat the process until each serving has its share of tempeh added to it.
- And last but not least, slice the lovely red onion into rings and top each salad with a few raw rings. Serve the salads with the two homemade sauces; the Creamy Vegan Blue Cheese Dressing and the Oil-Free Buffalo Sauce Dressing. A side serving of celery sticks, carrots, and cucumbers pair well with this salad, and it's an excellent way to get even more nutrients into this heavenly meal!
- Tempeh is fermented soybeans and packs loads of highly absorbable nutrients. It's a terrific source of manganese, copper, and fiber. And it's also a good source of protein, phosphorus, vitamin B2 and magnesium. Additionally, tempeh will provide many nutrients, even proteins, in a more digestible and absorbable form due to the process of fermentation.
- The inspiration for this recipe came from a fantastic entree called, Buffalo '66, at one of my all-time favorite spots to eat here in Orlando, Dandelion CommuniTEA Cafe!
- Total Fat 26.2 g 40 %
- Saturated Fat 4.2 g 21 %
- Cholesterol 0 mg 0 %
- Sodium 1237.6 mg 51 %
- Carbohydrates 43 g 15 %
- Fiber 11 g 44 %
- Sugar 6.8 g ---
- Protein 31.2 g 63 %
- Vitamin A 118 %
- Vitamin C 62 %
- Iron 61 %
- Calcium 22 %