One of the weird parts about being vegan is that I find vegan versions of things to be better than the original. For example, bacon and ranch dressing were things I didn't care for as an omnivore, but now I LOVE the vegan versions! This salad was inspired by my love for tempeh "bacon," and it makes a great lunch salad (like I had today). Is it healthy? Many would say "no." Is it delicious? Oh YES!
The amounts listed for each ingredient are estimated based on what I put in today's salad but feel free to use whatever amounts suit you.
TLT Salad with Caramelized Onions
1/2 cup chopped red onion3 long strips of tempeh bacon (prepackaged or homemade), coarsely chopped
oil for cooking
about 4-5 large leaves of red leaf lettuce, torn into bite-sized pieces
ranch dressing (I like Follow Your Heart's vegan ranch)
1 medium tomato, cut into quarters or bite-sized chunks
Heat a skillet with a reasonable amount of oil over medium-high heat. When the oil is hot, add the onions and cook for around 5 minutes until onions are starting to brown. Add the tempeh and cook for a few more minutes until the tempeh pieces are browned and a little crispy. Now assemble the salad: place lettuce in bowl, top with dressing, tomato chunks and finally, the onion-tempeh mixture. Best enjoyed right away while the onions and tempeh are still warm.