This Curried Carrot Slaw with Maple Tempeh Triangles by blogger Kathy Patalsky is bold in flavour and packed with nutrients. Combining different flavours and textures, this vegan bowl provides a new and exciting experience with every bite. It’s quick and easy to prepare and provides a pop of flavour using fresh, organic ingredients. Prepare this bowl ahead of time for a last minute dinner or to pack for lunch.

Recipe by: Kathy Patalsky,
Serves: Serves 2
Prep Time: Quick & Easy


3/4 cup original soy tempeh

1 1/2 tablespoons medium maple syrup (no 1, grade b

1 teaspoon extra virgin olive oil

1 tablespoon tamari soy sauce

4 carrots, loose

1 yellow onions

1 tablespoon curry powder

1/4 teaspoon ground turmeric

2 tablespoons sesame tahini

Juice of 1/2 lemons

1/2 cup parsley

A pinch of ground cayenne pepper

To taste salt & pepper

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1. Warm a medium pan over high heat and add a teaspoon of olive oil. Cut the tempeh into triangular wedges.

2. Combine the tamari and maple syrup in a small bowl. When the oil is hot, add the tempeh triangles to the pan and pour the maple syrup mixture over top. Flip the tempeh around a bit to allow it to absorb the liquids. Cook for about 5 minutes, flipping the tempeh a few times throughout the cooking process. Once the tempeh has browned and the edges have blackened a bit, and all of the liquid is absorbed, turn off the heat.

3. Chop the walnuts into pieces and sprinkle over the tempeh with some black pepper. Set the skillet with the triangles aside.

4. Dice the yellow onion. Shred the carrots and add them to a large mixing bowl with the tahini, lemon juice, curry powder, turmeric, parsley, maple syrup, cayenne and onion. Toss very well for a few minutes to marinate the carrots with the dressing.

5. Finally, add salt and pepper to the carrot salad to taste.

6. Pour the carrot salad in a serving bowl and top with the maple tempeh triangles. Serve right away or place in the fridge to serve up to a day later. The carrots will soften the longer they set in the fridge.