Easy Curried Carrot Slaw with Smoky Maple Tempeh Triangles

Bold in flavor and dense in nutrition, this crunchy-nutty-sassy-savory-sweet meal is a golden delight you will make again and again! Whip up my Easy Carrot Slaw with Smoky Maple Tempeh Triangles and you'll be swooning over veggies and plant-based protein. This is an easy recipe with cravable flavors. Make-ahead meal approved!

And moms, dads and college students, this is totally back-to-school perfect for a weeknight meal...

This is one of my favorite vegan meals to make. A "go-to" status recipe for sure. I adore it because it is super easy to whip up, bold in flavor and complex textures and even better, if you want, you can make it a few hours in advance, stick it in the fridge and enjoy it when you are ready.

Hot or Cold. This entire dish, from the slaw to the skillet-seared tempeh is delicious served right away (freshly tossed slaw with steaming hot tempeh) or chilled (chilled tempeh and slaw, both a bit more marinated in flavors). The goods: vitamin A rich carrots are tossed in a light yet bold sweet-tahini-curry dressing, then topped with protein-rich tempeh triangles that are bursting with savory-sweet flavor. This vegan meal is a winner! I hope you will try it and share it with friends in family. Especially those of you looking to experiment with tempeh, aka a fermented soybean product that is less processed than tofu, and has a firm texture and nutty complex flavor. My recipe..

So nice to come back to this kind of food after a long and CRAZY weekend. Seriously guys, I went from Thursday night until Sunday afternoon without stopping. First up was an Emmy Awards gifting suite with my girl Sophie from Philosophie, and then I was a bridesmaid in a wonderful friend's wedding in Malibu! More on both of those events in a later post. Here is a snippet..

Easy Carrot Slaw with Smoky Maple Tempeh Triangles

Kathy Patalsky

Published 08/24/2014

Easy Carrot Slaw with Smoky Maple Tempeh Triangles

Bold, crunchy tahini and curry dressed carrot slaw meets sticky-sweet smoky-maple glazed tempeh triangles for a vegan meal you will come to crave.


  • 8 ounces tempeh, sliced into triangles
  • 1/4 tsp liquid smoke (optional)
  • 1 1/2 Tbsp maple syrup, grade B
  • 1 tsp extra virgin olive oil or virgin coconut oil
  • 2-3 tsp tamari or 2 tsp soy sauce
  • 1 Tbsp crushed raw walnuts
  • 4 cups shredded carrots
  • 1 small onion, diced
  • 1 Tbsp curry powder
  • 1/4 tsp turmeric powder (for added turmeric power, optional)
  • 1/8 tsp black pepper
  • 2 Tbsp tahini
  • 1/4 cup fresh lemon juice
  • sweet stuff: 1 - 1 1/2 Tbsp maple syrup + an optional handful or raisins
  • 1/2 cup flat leaf parsley, finely chopped + some for garnish
  • a few pinches of cayenne for heat (optional)
  • salt and pepper for carrot salad - to taste


  1. Warm a skillet up over high heat and add in the coconut or olive oil.
  2. When oil is hot, add the tempeh triangles, tamari, maple and liquid smoke. Flip the tempeh around a bit to allow it to absorb the liquid. Cook for about 5 minutes, flipping the tempeh a few times throughout the cooking process. When tempeh is browned and edges blackened a bit, and all liquid absorbed, turn off heat. Sprinkle the walnut pieces and some black pepper over top the tempeh and set pan aside to keep triangles warm in skillet.
  3. In a large mixing bowl, add the carrots, tahini, lemon juice, spices, parsley, maple syrup, optional raisins and onion. Toss very well for a few minutes to marinate the carrots with the dressing. For a creamier salad, add another spoonful of tahini. To thin things out and make the salad zestier, add another splash of lemon juice or a teaspoon of apple cider vinegar. Finally, add salt and pepper to the carrot salad to taste.
  4. Pour the carrot salad in a large serving bowl and top with the tempeh. Serve right away or place in the fridge to serve in a few hours or up to a day later. The carrots will soften the longer they set in the fridge.

Yield: 4 servings

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 05 mins.

Total time: 20 mins.


  • Calories: 263
  • Fat: 12.8g
  • Protein: 14g
  • Dietaryfiber: 4.2g
  • Totalcarbs: 27g

Tags: salad,dinner,tempeh,entree,carrots,vegan,slaw,protein

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