INGREDIENTS
8 ozs
tempeh
1 tbsp
olive oil
4 cloves
garlic
1/2 cup
vegetable broth
1/2 cup
frank's sauce
1/4 cup
vegan mayo
1/4 cup
soy milk
2 tbsp
lemon juice
1/2 tsp
garlic powder
1 tsp
onion powder
1 tsp
nutritional yeast
1/8 tsp
salt
3 tbsp
chives
2
romaine hearts
1/2 cup
cherry tomatoes
1/2 cup
cucumbers
1 serving
extra chives