• Michelle Braakhuis


I’ve been creating and collecting a few Spring and Summer recipes in the past weeks.

Simple ones, since that’s been a request by many of my friends.

I personally prefer to eat light meals once Spring starts. And when the long warm Summer days kick in, it’s mostly salad and watermelon all day long 😋.

Since being an individual with much love for all her workouts and trainings, I realise a simply salad and watermelon won’t last all day.

More power and energy is needed to succeed, right.. 💪🥊

Below an easy and quick variation of the Iceberg Lettuce salad. Let me know if you liked it. And enjoy Spring time (or winter time if you live in or around AUS 😁).


  • 230 g (8 oz) tempeh

  • 1/4 cup sambal

  • 1/4 cup liquid smoke (optional)

  • 2 tbsp ketjap or soy sauce

  • 2 tbsp sesame oil + extra for frying

  • 1 tsp coconut sugar or maple syrup

  • 1 tsp ginger, fresh minced

  • 1 tsp red pepper powder

  • 2 garlic cloves, minced

  • 1 package of bean/corn mixture, I used HAK Saladeverrijker

  • 1 head of lettuce

  • 1 red onion

  • 1 medium carrot

  • 1 tbsp (tapioca/arrowroot/potato) starch

  • green onions, for topping

extra needed: bowls, knife, cutting board, measuring cups & spoons, frying pan serves: 2-4 portions


Take a big bowl, add sambal, liquid smoke, soy sauce, sesame oil, maple syrup, ginger, red pepper powder, garlic and whisk together.

Either crumble or cut the tempeh into small chunks.

Mix with the spicy mixture and set aside.

Thinly slice the onion, carrot and green onions.

Cut and wash lettuce, pat dry leaves and set aside.

Heat a medium size frying pan over medium-high heat, add 1/2 tablespoon sesame oil and fry red onion in 5-7 minutes until golden brown. Reduce heat to medium-low if needed.

Add the tempeh and spice mixture into the pan.

Stir regularly and fry for 8-10 minutes.

Add carrot & bean mixture and fry for another 3-5 minutes. Lastly, add starch and stir until it becomes a thick sauce.

Grab a plate, place 2-3 lettuce leaves on the plate and spoon the tempeh mixture into each lettuce leave. Sprinkle with green onion and serve.

Not finished? Store into the fridge for 2-4 days.

Store tempeh, bean mixture, and lettuce leaves all separately.

  • The Chick Pea's Cuisine
  • Pinterest
  • The Chick Pea's Cuisine
  • The Chick Pea's Cuisine
  • The Chick Pea's Cuisine
  • Facebook Social Icon
  • tjilpen
  • Pinterest
  • Instagram

© 2020 by The Chick Pea's Cuisine. All rights resevered.