Tempeh "Chicken" Salad Recipe

A vegetarian "chicken" salad recipe made with tempeh as a vegetarian and vegan chicken substitute. To turn this tempeh salad into a curried tempeh chicken salad, add raisins and slivered almonds and increase the amount of curry. This is one of those recipes that will do best made ahead of time, so it has plenty of time to chill in the refrigerator, allowing the tempeh to soak up all the flavors.

Ingredients:

·         1 package tempeh, cut into 1/2 inch cubes

·         water for boiling

·         2 tbsp olive oil

·         3 tbsp mayonnaise or vegan mayonnaise

·         2 tsp lemon juice

·         2 tbsp onion, minced

·         3 stalks celery, minced

·         1 tbsp dried parsley

·         1/4 tsp curry powder

·         dash cayenne pepper (optional)

·         salt and pepper to taste

Preparation:

In a pot or skillet, bring a few inches of water to a boil and add the tempeh. Allow to simmer for 15 minutes. Drain.

Fry the tempeh in the oil for 5 minutes, stirring frequently. Allow to cool.

In a large bowl, combine the cooled tempeh with the remaining ingredients.

Enjoy your tempeh chicken salad on a bed of lettuce, between two lightly toasted pieces of bread or stuffed into a pita bread for a pocket pita sandwich.


Credit to : Jolinda Hackett