Photo by Kati224
Kati224's Notes:
Expand3 1/2 pounds tempeh, cut into 3/4 inch cubes Ask a question about this ingredient
6 tablespoons olive oil Ask a question about this ingredient
17 1/2 tablespoons balsamic vinegar Ask a question about this ingredient
1 cup tamari Ask a question about this ingredient
3 tablespoons garlic, minced Ask a question about this ingredient
3 tablespoons mirin Ask a question about this ingredient
2 teaspoons red pepper flakes Ask a question about this ingredient
2 sprigs fresh thyme Ask a question about this ingredient
12 cups yellow squash Ask a question about this ingredient
10 cups brocolli Ask a question about this ingredient
10 cups cauliflower Ask a question about this ingredient
8 cups carros Ask a question about this ingredient
5 cups sweet red bell peppers Ask a question about this ingredient
3 cups green beans, trimmed Ask a question about this ingredient
1 1/2 eggplants, cut into 3/4 inch cubes Ask a question about this ingredient
2-3 tablespoons olive oil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
2 cups red onions, thinly sliced Ask a question about this ingredient
24 cups spinach Ask a question about this ingredient
12 cups mesclun greens Ask a question about this ingredient
1 1/2 cup sunflower seeds Ask a question about this ingredient
3/4 cups olive oil Ask a question about this ingredient
2/3 cups lemon juice Ask a question about this ingredient
1/2 cup orange juice Ask a question about this ingredient
1/3 cup packed Ruby Red Basil, chopped finely (Keep any flowers from the basil to garnish) Ask a question about this ingredient
1 1/2 tablespoon garlic, minced Ask a question about this ingredient
1 1/2 teaspoon black pepper Ask a question about this ingredient
Mix the olive oil, balsamic vinegar, tamari, garlic, mirin, and red pepper flakes together for a marinade for the tempeh. Put tempeh in a large baking pan. Pour marinade over, stir well and let marinate at least a couple hours, if not overnight.
Ask a question about this stepBake tempeh at 350 degrees, covered, stirring at least once, about 20 minutes, or until the liquid has been absorbed, but the tempeh is still moist and juicy. Transfer to a new pan and let cool.
Ask a question about this stepBlanch yellow squash, broccoli, cauliflower, carrots, red bell peppers and green beans. Let cool.
Ask a question about this stepToss eggplant with olive oil on a baking sheet. Sprinkle with salt and pepper and roast at 400 degrees until tender. Transfer to a new pan and let cool.
Ask a question about this stepTo prepare vinaigrette, whisk all ingredients well.
Ask a question about this stepMix cooled blanched vegetables with the eggplant and the thinly sliced red onions. Toss with the vinaigrette.
Ask a question about this stepMix spinach and mesclun greens together.
Ask a question about this stepTo serve, place about 3 cups greens on a large plate. Top with 3/4 cups of tempeh chunks and about 3 cups vegetable mixture. Sprinkle with 2 tablespoons of sunflower seeds. Garnish with a basil flower.
Ask a question about this step
