Watercress Salad

Watercress Salad

with tempeh (vegan)
Prep Time
25 Minutes
Cooking Time
20 Minutes
25 Servings


  • Blender
  • 2 baking trays
  • Double boiler
  • 2 small bowls
  • 1 medium bowl
  • Parchment paper



  • 3 kg (24 cups) broccoli, cut into small florets

  • 1200 g (16 cups) shiitake mushrooms, stemmed and thinly slice

  • 3 cups (750 mL) coconut oil, melted

  • 2 ½ tsp sea salt, divided

  • 3 cups turmeric root, grated

  • 1 ½ tsp black pepper

  • 3 kg (18 cups) tempeh or tofu, diced into ¼ inch cubes

  • 3 cups (510 g) steel cut oats, ground

  • 3 cups (430 g) ground flaxseeds

  • 3 kg (15 cups) watercress, cut into bite sized pieces and kept cold

  • 3 cups (300 g) dried unsweetened mangoes, cut into ¼ inch cubes

  • 2 bunches (240 g) cilantro, stems removed and leaves separated



1. Preheat oven to 375F and line 2 baking sheets with parchment paper.

2. Using a double boiler, steam broccoli for about 10 minutes or until florets are semi soft. Toss with 3/4 tsp of sea salt and set aside to cool.

3. In a small bowl, toss together mushrooms with 1 Tbsp melted coconut oil until evenly coated. Distribute as a single layer onto a parchment lined baking sheet and bake for 30 minutes, until brown and crispy.

4. In a medium bowl, add the remaining coconut oil, tempeh, turmeric, black pepper, and ¾ tsp salt. Set aside in a warm location to marinate, 15 minutes.

5. In a small bowl combine ground oats, ground flaxseed, and remaining salt. Roll the marinated tempeh into the oat-flaxseed mixture until completely coated.

6. Evenly distribute tempeh onto a parchment-lined baking sheet in a single layer. Drizzle with remaining marinade and bake for 20 minutes or until golden brown.

7. Salad assembly: 2 cups of watercress, topped with 1 cup of florets and 1 cup of shiitake mushrooms. Add 15 tempeh pieces. Sprinkle 2 tbsp of dried mangoes and a handful of cilantro leaves. Toss together in vinaigrette, until evenly coated. Serve immediately.