Tempeh "Chicken" Salad

2:52 PM, Sep 6, 2013   |    comments
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Tempeh "Chicken" Salad

16oz tempeh

¼ C sweet pickle relish

¼ C celery, chopped fine

¼ C red onion, chopped fine

¼ C red bell pepper, chopped fine

¼ C green bell pepper, chopped fine

¼ C raw sunflower seeds

¼ C scallions, sliced fine

2-3TBS Braggs Liquid Aminos

3 TBS Italian Parsley, chopped fine

Juice of one lemon

1 garlic clove, minced

1 tsp cumin

1 tsp dried dill

1 C vegan mayo


Break tempeh into chunks and steam for 10 minutes.  Set aside and cool.  Mix all other ingredients in a bowl.  Crumble cooled tempeh into mixture and refrigerate for about an hour. 

Serve with your favorite bread.


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