Crunchy Tempeh and Pinto Bean Power Salad

In a world not too different from our own, a silent transformation was happening. It started subtly; few noticed the slightly puffed soybeans, the strangely textured pods. Yet, a fungal infection, borne of an unknown origin, was beginning to sweep across the soybean fields. This wasn’t an ordinary plant disease; it was something altogether more unnerving. The fungus, which would later come to be known as “Temphomycotina”, had a peculiar side effect: it fermented the soybeans, causing them to bulge and harden into structures eerily reminiscent of zombies from human folklore. The soybean world was plunged into chaos as more and more of their kind fell prey to the fungal epidemic, becoming tempeh zombies.

Humanity watched in a mix of terror and bewilderment. Soybeans were a staple food source for many, especially vegans and vegetarians. They were in tofu, soy milk, soy sauce, even some types of candles and inks. The “tempehcalypse”, as some called it with a nervous chuckle, threatened to upend human civilization. But humans were nothing if not resilient. While some cowered in fear of the zombie-like tempeh, others saw potential. Scientists, chefs, and foodies alike put their heads together, searching for a solution amidst the chaos.

In a tiny kitchen tucked away in a bustling city, a world-class vegan chef discovered the breakthrough humanity so desperately needed. He found that the tempeh zombies, when sautéed with onions and bell peppers and paired with pinto beans, made an exceptionally delicious salad. The fungus didn’t just make the beans into zombies; it enhanced their flavor, making them richer, nuttier, more robust. Soon, word spread of the culinary discovery: a dish that was not just a defense against the tempehcalypse, but a weapon. People around the world began cooking the zombified soybeans into this now famed dish, “Crunchy Tempeh and Pinto Bean Power Salad”. It was a hit – delicious, nutritious, and, above all else, a beacon of hope. The tempehcalypse had been halted, not with guns or bombs, but with a frying pan and a delicious recipe.

Crunchy Tempeh and Pinto Bean Power Salad

Print Recipe

Crunchy Tempeh and Pinto Bean Power Salad is a protein-packed, low-carb vegan delight that combines sautéed vegetables and mixed greens with crispy tempeh crumbles, whole pinto beans, and a tangy homemade dressing, optionally topped off with roasted sunflower seeds for an extra crunch.

Course Main Course, Salad

Cuisine American

Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian

Servings 2 Hungry Hungry Hippos

Author Fork Folly

Ingredients

• 1 cup of cooked pinto beans
• 1 green bell pepper
• 1 yellow onion
• A handful of mixed greens
• A handful of roasted sunflower seeds Optional
• 1 block of tempeh
• 1 tbsp Olive oil (for cooking the tempeh and vegetables)
• 1 tbsp Dijon mustard
• 2 tbsp vinegar (apple cider or balsamic)
• 3 tbsp Olive oil
• salt, pepper, and other preferred spices (you might have cumin, smoked paprika, or garlic powder, for instance)

Instructions

• Prepare the tempeh crumbles. Heat a little olive oil in a pan over medium heat. Crumble the tempeh into small pieces directly into the pan. Season with salt, pepper, and spices of your choice (smoked paprika would add a nice depth of flavor). Cook for about 10 minutes, stirring occasionally, until the tempeh is browned and crispy. Set aside.
• Sauté the vegetables. In the same pan, add a bit more oil if needed, and sauté the chopped bell pepper and onion until soft and slightly caramelized.
• Prepare the dressing. In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons vinegar, and 3 tablespoons olive oil. Season with salt and pepper to taste.
• Assemble the salad. In a large bowl, mix the cooked pinto beans, sautéed vegetables, mixed greens, and tempeh crumbles. Drizzle the dressing over the top and optionally sprinkle with the sunflower seeds for a good crunch.
• Serve and enjoy. Give the salad a good toss to combine all the ingredients and ensure everything is coated in the dressing. Taste and adjust seasonings if needed.

Review:

This turned out really good! I was wanting a quick lunch and this was made in around 15 minutes. And now I have extra for tomorrow. The flavor of the tempeh, veggies, and beans aren’t too strong and pair nicely with the dressing. I like that the recipe leaves the spices open ended so that you can mix it up to whatever you feel like, but also gives some examples–which I followed.

I have just cooked a cup of pinto beans. I need a quick and simple lunch I can make with them. I have a pantry full of common spices, and I have some mixed greens I need to use. What can I make quickly that is delicious?