While Matty and I are on day three (the final day) of our mini vacation, I have the last guest post for you, featuring an amazing new recipe! I can attest to this because I’ve already made it. Meg, one of the most kind-hearted women on the planet, is here to bestow her creativity upon you. Get reading before you get cooking! Har har har.
Hello For the Love of Kale readers!
My name is Meg and I have a tasty vegan-friendly meal to share with you today, but before you get too excited I would like to introduce myself first since some of you may not know me yet. 
I am the writer behind A Dash of Meg. If you haven’t visited my blog yet, I blog about my daily life and adventures of becoming a Registered Dietitian. I also share many recipes and workouts, too! Although not all of the recipes shared on my blog are vegetarian friendly, I have shared a few. One of my favourites being my tofu mousse!
Heather has been a huge inspiration to me over the past year in more ways than one. I was attracted to Heather because we were both studying the same thing in university, but I quickly became inspired by her healthy lifestyle, as well. Without intentionally doing so, Heather has motivated me to include more meat-free protein sources within my diet.
Seriously, how could I not be motivated to eat more tempeh when she posts pictures and recipes such as this on a regular basis?
I would have to be crazy to not give tempeh a whirl!
I have to say, tempeh is definitely my favourite type of vegetarian protein, and I am so excited to share the tempeh salad recipe with you that I have recently created!
It is a vegetarian “BLT salad!” I guess you could call it a TLT salad if you like? 
I began by marinating my tempeh in ¼ cup soy sauce, ¼ red wine vinegar, ¼ cup of water, and a generous serving of yellow mustard. Once the tempeh was marinating for long enough, I grilled it on our outdoor BBQ over medium low heat until grill marks appeared. To assemble to salad, toss your favourite greens (I used spinach) with a lot of tomatoes! Place grilled tempeh on top of salad, serve, and enjoy!
I also created a delicious dressing for this BLT salad that suits it perfectly!
Healthy Honey Mustard!
1 TBSP stone ground whole grain mustard (or your favourite mustard)
1 TBSP unsweetened almond milk
1 packet stevia
Combine all together until smooth.
I hope you enjoyed this recipe! Please let me know if you give it a try! I always love hearing when people try my recipes!
Meg
xoxo
[...] head on over to the lovely Heather’s blog today (after reading this post of course ) because I wrote a guest post for her today! It’s a meatless recipe for all of you vegetarian foodies out there (or for those [...]
That meal looks delicious Meg! Great guest post! I’m not a vegan and nowhere close but reading Heather’s blog always makes it look so delicious and so appealing
yum! perfect summer meal!
I need to try this! Yum!!!
Awesome post Meg, that honey mustard looks so simple yet tasty!
YUM! That recipe sounds delicious. Thanks for sharing Meg
Have fun in London!
What a cool honey mustard idea! i used to love it as a kid but quit eating it due to the sugar. This may be happening tonight. Great guest post!!!
Great to be introduced to you Meg!
I love tempeh!
When I first ate it, I ate it raw thinking that’s what I how I should eat it.. I couldn’t get used to the taste until I learned you had to cook it lol. Now I have fallen in love with it!
YAY! Amazing post, Meg.
Tempeh is definitely my favorite soy protein. The flavor and texture are amazing and it’s so versatile! This recipe sounds so yummy. I’m definitely going to try it!
[...] Healthy Honey Mustard Salad Dressing (bottom left) [...]
[...] TLT Salad [...]
[...] ever-so-inspirational, has a kick-ass list of salad recipes. The TLT salad she created for me this past summer is incredible! I know these amazing ladies aren’t the [...]