Ingredients
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12
-
1
-
2
-
1
-
2 - 3
-
1
-
1/2
-
1
-
1
-
-
-
-
-
-
Directions
Tempeh “Chicken” Salad,For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a “nutty” and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular “meat” alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.,My only criticism of this recipe is that it asks for 12 oz. of Tempeh when they usually come in 8 oz packages, so my tweak is to reduce some of the ingredients, such as mayo and mustard, and I also wrap in large leaf of romain lettuce instead of bread to be more of a “Veggie-Paleo.” I also substituted pickle relish–much more convenient and just as good. Yum!,This is the BEST recipe ever! I make it all the time, it’s my go-to recipe for pretty much everything. It’s a very flexible recipe- if I don’t have scallions or red pepper I don’t even worry about it because it tastes so good anyway. A lot of times when I don’t have tempeh I just mash up a can of chickpeas and use that instead. Thanks SO much for posting this awesome recipe!
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Steps
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1
Done
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Place the Cubed Tempeh in a Saucepan of Boiling, Salted Water. |
|
2
Done
|
Reduce Heat to Low, and Simmer For About 12 Minutes, Drain and Set Aside to Cool. |
|
3
Done
|
I Usually Toss It in the Fridge. |
|
4
Done
|
in a Large Bowl, Combine the Celery, Pepper, Pickle, Scallion and Parsley. |
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5
Done
|
Run a Knife Through the Cubed Tempeh, Just to Give It a Rough Chop (optional, the Cubes Work Fine Too) Add Chopped Tempeh to the Bowl, Along With the Mayonnaise, Mustard, Lemon, Salt and Pepper. |
|
6
Done
|
Fold Everything Together, Cover, and Refrigerate For at Least 30 Minutes to Let the Flavors Combine. |
|
7
Done
|
This Will Keep Covered in the Fridge For 2-3 Days. |
|
8
Done
|
This Salad Goes Great on Wheat Toast, in a Pita Pocket, or in a Lavash Wrap. |
