I love this tempeh “chicken” salad filling! It’s great on sandwiches and also on top of a bed of greens. Recently, I fancied it up a level and made canapes using endive leaves. I served it as a side to a cup of soup for lunch, but wouldn’t it make a pretty appetizer too? Try it and let me know what you think!
Tempeh “Chicken” Salad
Makes 1 cup
1 8-0z packages Organic Tempeh (such as Lightlife)
4 stalks celery, minced
1/2 cup shredded carrot, chopped
4 small dill pickles, minced
2 scallions, chopped
1 cup Wildwood Garlic Aioli (or vegan mayo such as Vegannaise)
6 Tbsp Dijon Mustard
1/2 tsp salt
1/8 tsp black pepper
- Cut tempeh into chunks and steam for 10 minutes. Allow to cool and crumble with your hands into a bowl.
- Add all other ingredients and stir well to combine.
- Serve on sandwich bread, over salad greens, or atop crackers or veggies as canapes!