This is a hearty and filling meal for a hot summer day, and requires little cooking. The topping makes this a complete meal.
First prepare your salad greens and veggies, then make the topping.
White wine, 1/4 cup, optional
Tempeh-about ¼ package, cut into small cubes
Garlic to taste
Onion, about a ¼, thinly sliced
Mushrooms-2 or 3, sliced
Make your usual veggie salad and dress with a bit of vinegar or your favorite dressing–I used poppy seed dressing this time–while heating up a frying pan with about a tablespoon of olive oil.
When the oil is hot, add the tempeh. Sautee until browned on each side, about 5 minutes. Add onion and sauté a few minutes more adding wine, if desired, then add garlic and mushrooms. Cook a few more minutes until down. Pour the hot topping over the green salad to slightly wilt it.