Vegan Fresh Green Bean and Apricot Salad with Tempeh "Bacon" and Cashews in a Light Vegan Asian Dressing

I love those vegetable side dish recipes that, with the addition of a tasty protein, become a full meal, though, in this case, a very light summery one.

Essentially I added cooked tempeh “bacon” pieces and lightly salted and roasted cashews to my Vegan Fresh Green Bean and Peach Salad with Light Vegan Asian Dressing.

I’m a little embarrassed, but I ate an entire half recipe for lunch. The slightly chewy green beans and smokey tempeh bacon, the sweet juicy peaches, and the crunchy cashews made for quite a texture and taste sensation. And the tempeh wasn’t entirely cool when I added it to the salad, so I found the temperature contrast very appealing.





For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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  1. Trinity (of haiku tofu)

    That looks so delicious, Betsy! I would love that on a hot summer day- maybe TODAY! 😉

  2. Thanks, Trinity! Yes, it's so juicy and cooling. Our temperatures here have been uncomfortable; sounds like yours are too. My cousin and I are headed to the Shenandoah tomorrow for two nights of hiking; we're hoping for a little relief from the heat and no ticks/chiggers!

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