Tempeh "Chicken" Salad
Submitted by Flightrisk
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| prep time: 5 minutes | cooking time: 20 minutes | makes |
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| This dish is perfect for those disgustingly humid days in the summer. Have yourself a nice glass of lemonade before you begin preparation. The dish is easy, doesn't require much cooking, and it tastes best cold. Since it's impossible to buy the amount of parsley you need, consider making a double or triple sized batch, this way you use all the parsley and have plenty of leftovers for friends. This dish reminds me of picking berries at my grandmother's house when i was little. We would pick berries all morning and come in for lunch -- usually a cold sandwich spread like this one, except without the compassion. Sweaty days, indeed. |
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Equipment:
Ingredients
8oz tempeh (thawed if it was purchased frozen)
1/2 Cup vegan mayonnaise
1/2 Cup chopped pecans (or a total of 1/2 Cup of chopped walnuts and pecans)
1/2 Cup finely diced celery
2 Tablespoons finely minced red onion
2 Tablespoons minced fresh parsley
Salt and pepper to taste
Directions
Cut the tempeh into 1/4 inch chunks, steam them for 20 minutes, allow them to cool, and put them in a bowl. Add the remaining ingredients and gently stir everything together. Put it in the refrigerator and allow to thoroughly cool. |
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Reviews (add your own)
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| Ambitious Boots wrote on Wednesday September 24th, 2003 03:22 PM |
 three and a half soybeans |
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I'm always making some kind of variation of this stuff. Awesome for lunch for the whole week, with crispy flatbread. I require more flava, so I added a big splash of Bragg's and a dash of cayenne. Perfection. |
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| Nerdy Girl wrote on Tuesday December 16th, 2003 04:29 PM |
three and a half soybeans |
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Yum. Yum. Yum. This was my first ever vegan recipe and I was a little nervous that I would mess up the tempeh but it was great! Better than my mom's chicken salad since it doesn't have the funny texture chicken does. |
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| Michelle C. wrote on Monday September 06th, 2004 10:59 PM |
three and a half soybeans |
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Hi. I love making this kind of salad, but I make it a little differently. I include everything in the above recipe (except onion because my boyfriend doesn't like it). But, I also add some other things, usually chopped zucchini or yellow squash, carrots, spinach or arugula, chives, sunchoke, dill, whatever I have around to make it varied and crunchy. I like to add hot sauce, nama shoyu, and whatever other condiments and spices appeal to me at the time. Next time I make it, I'm going to add pecans as you suggested. Thanks! |
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| baypuppy wrote on Wednesday May 11th, 2005 08:25 PM |
 four soybeans |
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this is great. i didn't use the onion and added some brown spicy mustard, paprika, and garlic powder. ate with some toast and soymilk. |
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| t.marie wrote on Tuesday July 19th, 2005 07:46 PM |
four soybeans |
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I must admit, I didn't use celery or parsley - didn't have it on hand. But I love this basic recipe. I will definately make it again. Took it to an activist gathering and it was devoured! I added chopped apple, shredded spinach, and crushed walnuts. The mayo totally rocks! Thanks for this great recipe - compassion sure does taste good! |
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| Cherry wrote on Thursday November 10th, 2005 12:10 PM |
three and a half soybeans |
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This recipe is easy to make and tastes really good. I substitute seedless red grapes for the celery/onions for a little variation and add some lettuce on the bread. |
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| Mony Mony wrote on Monday December 05th, 2005 02:46 PM |
four soybeans |
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This recipe KICKS BUTT. I added a bit of spicy brown mustard, a dash of cayenne pepper for a little kick, and a couple of Tbsp of dried cranberries (goes heavenly with the nuts). I've been trying to find the perfect fake chicken recipe for years, and I've finally found one. I will be making this stuff weekly! |
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| VeganJenny wrote on Sunday March 19th, 2006 07:19 PM |
four soybeans |
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This recipe is A-mazing.. I didn't add onions, nuts, or celery, because I have texture issues and I can't eat crunchy with mushy, it creeps me out.. Anywho I added in sazon, minced garlic, finely grated carrot, and finely chopped red cabbage.. Sooo good, this is the first thing I have ever made with Tempeh.. I'm quite excited for my lunch tomorrow! |
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| MizShrew wrote on Monday October 30th, 2006 06:06 PM |
four soybeans |
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Wonderful recipe! I used the five-grain tempeh and the dijon nayonaise and it's just perfect rolled into a tortilla. Thanks! |
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