2 Hearts of Romaine or one big head of Romaine, chopped small
1 block of tempeh
1 Tbs. canola oil
Garlic salt and pepper to taste
2 cups of chopped broccoli florets
1 can of garbanzo beans, drained
1 cup of shredded carrots
1 bunch of cilantro, leaves chopped
1 can of water-packed and quartered artichoke hearts, drained
2 avocados, quartered and sliced
2 tomatoes, quartered and cut into wedges
1/4 red onion, sliced thin and quartered
For the tempeh bits: Heat the oil in a small pan over medium heat. Crumble the tempeh into the pan in its individual bits. Sprinkle just a bit of garlic salt and pepper over the tempeh. Cook for ten minutes, stirring occasionally. Make sure you get the tempeh to brown before you are done cooking it. It eliminates any bitter flavor and releases a wonderful, nutty taste. Very good!
For the blanched broccoli: Heat a few cupfuls of water to boiling in a medium pot. Add the broccoli and boil for three minutes. Drain and rinse with cold water.
For the salad: Use the lettuce as a base on each plate, and add the toppings as desired. Drizzle your favorite salad dressing on top. Eat up! Delicious. Feeds five hungry vegans.