Today’s Meatless Monday suggestion straddles the line between two very popular meatless dinner staples: salad and stir-fry.

It uses both principles to create something delicious and different. In fact, I think this recipe might be a good “rut-breaker” for those of you, like me, who are inclined to make the same dinner over and over and over again.

Therefore, if your Meatless Mondays are looking a bit like Groundhog Day, give this one a go. The tempeh has a dense texture to make you feel full, while the corn, pumpkin seeds, spinach, sprouts, green onion and bell pepper add a burst of flavor.

Tempeh and Vegetable Salad with Miso Tahini Dressing

1 (8 ounce) package tempeh, cut into cubes

1 teaspoon ginger juice

1 tablespoon brown rice syrup

3 tablespoons plus 1/2 teaspoon tamari

3 tablespoons balsamic vinegar

3 tablespoons sesame oil

1/2 teaspoon red pepper flakes (optional)

1/4 cup tahini

1/2 teaspoon Dijon mustard

1 1/2 teaspoon sweet white miso

1 tablespoon lemon juice

1 clove garlic, finely chopped

2 teaspoons canola oil

1 ear corn, kernels removed (about 1 cup)

1/4 cup pumpkin seeds

2 cups baby spinach

1 red bell pepper, cored, seeded and chopped

2 cups sunflower sprouts, roughly chopped

2 green onions, finely chopped

In a medium pot with a steamer basket, steam tempeh cubes for 20 minutes, then cool slightly. Put ginger juice, brown rice syrup, 3 tablespoons of the tamari, vinegar, sesame oil and pepper flakes into a wide, shallow dish and whisk to combine. Add tempeh, turn to coat all over, cover and refrigerate for 2 hours, or overnight. Drain well.

In a food processor, mix together tahini, mustard, miso, lemon juice, remaining 1/2 teaspoon tamari, garlic and 2 tablespoons warm water until smooth. Set dressing aside.

Heat canola oil in medium skillet over medium high heat. Add tempeh and cook, turning once, until golden brown all over, 10 to 15 minutes. Transfer tempeh to a paper towel to let drain and cool.

Wipe out skillet so that it is dry and return to heat. Add corn and cook, stirring often, until light golden brown, about 5 minutes. Transfer corn to a large bowl and set aside to cool slightly. Return skillet to heat, add pumpkin seeds and cook, stirring often, until golden and just beginning to puff and pop, about 2 to 4 minutes. Transfer pumpkin seeds to bowl with corn. Add tempeh, spinach, bell peppers and sunflower sprouts to bowl with corn and pumpkin seeds. Add dressing and toss to coat. Garnish with green onions and serve. Serves 4.

(Recipe from www.wholefoodsmarket.com)