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Curried Chickenless Salad/ Sandwich
Vegan Planet, Robin Robertson with some changes by Eve
This hearty tempeh salad may be scooped onto a bed of greens, spread on crackers or bread, or tucked into a pita pocket along with some lettuce.
230 g 8 oz. tempeh
1 celery rib, minced
2 scallions, minced
30 ml2 T. minced red bell pepper
59 ml1/4 c. raisins (golden or not)
30 ml2 T. slivered almonds
15 ml1 T. minced fresh parsley
1/3- 1/2 c. soy mayonnaise (I use Vegenaise)
7 ml1 & 1/2 tsp. curry powder
5 ml1 tsp. fresh lemon juice
1 ml1/4 tsp salt or to taste
black pepper to taste
for a sandwich:
2 pita breads, cut in half
shredded romaine lettuce
Bring a pan of water to boiling and drop in the tempeh. Let simmer 10 minutes to poach. Drain and let cool.
Grate or finely chop the tempeh and place in a large bowl. Add the celery, scallions, bell pepper, raisins, almonds, and parsley. Stir the curry powder, lemon juice, salt and pepper into the soy mayonnaise, then stir this combination into the salad and mix until thoroughly combined.
Cover and refrigerate at least 30 minutes to allow the flavors to blend.
If desired, stuff some into a pita pocket along with lettuce and whatever else sounds good, e.g. tomato, cucumber, sprouts.