Lux Hippie Tempeh Salad Sandwich
8 ounces tempeh
1 1/2 tablespoons olive oil
2 stalks celery, sliced
1/2 cup red seedless grapes, slice lengthwise
1/2 cup pecans
2 green onions, finely chopped
2 tablespoons vegan mayo
2 teaspoons garlic powder
2 teaspoons apple cider vinegar
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon cracked pepper
1. In a large skillet over medium heat, heat olive oil and add tempeh. Cook about 5 or so minutes, until the tempeh is crisp and golden-brown on the outside.
2. Meanwhile, in a large bowl, add celery, grapes, pecans and onions. In a small bowl, mix mayo, garlic powder, vinegar, poppy seeds, salt and pepper.
3. Add mayo mixture to the celery mixture and stir thoroughly. Add warm tempeh and stir thoroughly.
Serve in a warm whole wheat wrap, or my favorite, on a fresh French baguette.
Source of recipe: www.luxhippie.com www.vidavegan.com