Barbecue tempeh salad with raw vegan ranch dressing

Salad: lettuce, radishes, corn, tomatoes, celery, pinto beans, and green onions

Tempeh: marinated in homemade bbq sauce with 2 TBL tomato paste added. Stir fried with olive oil until sauce was absorbed and outsides carmelized.

Raw vegan ranch dressing: 3 TBL raw cashews soaked in water for an hour, then drained. Add 1/4 c. rice milk, garlic powder, onion powder, dried dill, 2 tsp lemon juice, 2 tsp vinegar, and black pepper. Blend until smooth.

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