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Curried Better-than-Chicken Salad
Vegan Table, Colleen Patrick-Goudreau --- sent by Glenn and Justina
A lunch salad or sandwich spread enthusiastically endorsed by Glenn and Justina!
2 (8-oz.)packages tempeh, diced into ¼-inch cubes
3 celery stalks, chopped
1 apple, diced (peeled optional)*
30 ml2 tablespoons raisins
¼ c coarsely chopped raw pecans or walnuts
10 ml2 tsp. curry powder
½ tsp. salt
½ tsp. freshly ground black pepper
¼ tsp ground cayenne pepper
240 ml1 c. eggless mayonnaise, or to taste**
Steam tempeh for 10 minutes in a steamer basket placed in a pot filled with 2 to 3 inches water. Let cool completely.
Combine tempeh with celery, apple, raisins, pecans, curry powder, salt, black pepper, cayenne pepper, and mayonnaise in a large bowl, adding more or less mayonnaise to
moisten according to your taste. Cover and refrigerate until ready to serve, at which point you may need to add more mayonnaise.
Yield: 8 servings
Variations: Add some chopped pineapple for a tropical flair. Try coarsely chopped water chestnuts in place of walnuts and pecans.
Per serving: 227 calories; 14g fat;11g protein; 16g carbohydrate; 1g dietary fiber; 0 mg sodium.
Did you know? Because it’s a fermented food, tempeh tends to contain vitamin B12. The nutrients we need are plant-based and, in the case of B12, bacteria-based.
Note:
*We buy organic apples, so do not peel them. Also, we prefer tart green apples in this dish.
**We also add an additional ½ cup mayonnaise.