Faux Chx Salad
16 ounces tempeh
2 bay leaves
salt, to taste
1 1/2 medium green apples (with peel), shredded or finely chopped
1 1/2 cups vegan mayonnaise
3/4 cup sliced almonds, toasted
1/4 medium red onion, finely minced
1 tablespoon lemon juice
1 1/2 teaspoons tamari
1 teaspoon hot pepper sauce (such as Tabasco)
1 teaspoon curry
1/2 to 1 teaspoon agave nectar (or other vegan sweetener; amount to taste)
1/2 teaspoon poppy seeds
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
1. Boil tempeh with bay leaves and a little salt until soft, drain water, discard bay leaves and mash tempeh to a coarse texture.
2. Combine tempeh with remainingl ingredients in a large bowl and mix thoroughly.
3. Best if left in refrigerator overnight and served the next day. Great as a stand alone salad, stuffed in a pita, or between two slices of bread!
Source of recipe: This is a chicken salad recipe that was made many years ago at the coffee shop where I worked modified to be vegan.