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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
Recipe Category: 


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!


;)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.


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

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