Thursday, November 10, 2011

Quick Recipe: Homestyle Tempeh "Chicken" Salad

A friend of mine recently called upon me to recreate a couple of his favorite foods, a "chicken" salad and a Carolina bbq from a green market in Richmond, VA. He brought them over, we tasted, we examined the ingredients, we tasted, then we tasted some more. It was a really, really hard day.

But in the end, we cracked the code, and came up with some super delicious vegan delights. So now I will share with you this recipe for Homestyle "Chicken" Salad that is super easy, delicious, and really satisfying. 


Homestyle "Chicken" Salad
1 block tempeh
1/2 cup celery, diced
1/4 cup carrot, diced
1/4 cup red onion, grated
1/3 cup vegan mayo
2 teaspoons dijon mustard
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (optional)

1. Cut tempeh in half. Steam for 10 minutes to reduce bitterness. Let cool.
2. Cut tempeh into bite-size cubes and combine with remaining ingredients in medium bowl.
3. Refrigerate for at least one hour and serve.

1 comment:

  1. Thanks for posting the full details,its really a good information
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