You are here

Member since June 2009
0
4.5

Faux Chx Salad

What you need: 

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

What you do: 

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.

Preparation Time: 
45 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made this for dinner last night and put it in a sprouted grain wrap with kale and it was soo good! I can't wait to eat it again tonight! Great recipe!

0 likes

;)b This stuff is great.  The flavors blend perfectly.  I ate it with crackers all week long and could have made a sandwich with lettuce and tomatoes, too.  I used salt instead of tamari, maple syrup instead of agave nectar, and next time will probably use a bit less mayo.  Can't wait to make it again soon.

0 likes

Mmm...  Good stuff.  Made this with some homemade pitas and raita, and even the resident carnivore loved it.  Very tasty.  Thanks for the recipe!

0 likes
Log in or register to post comments