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Add a photoWe used tempeh, with its nutty flavor and "meaty" texture to provide the "chicken" in this great faux chicken salad recipe. Serve it on a pita or flatbread with a side of green veggies, like garlic sauted kale and some fresh sliced pears.
Ingredients
- 1 package (12 oz.) plain tempeh, cubed
- 2 cups of vegetable or "not-chicken" broth
- 2 cups of water
- 1 celery stalk, thinly sliced
- 6 - 8 green olives, finely chopped
- 1/2 large green bell pepper, finely chopped
- 1 large dill pickle, finely chopped
- 1 tablespoon of fresh parsley, finely chopped
- 2 - 3 green onions, thinly sliced
- 1/2 to 3/4 cup of Vegenaise (vegan mayo)
- 1 tablespoon of yellow mustard
- 1 teaspoon sea salt
- 1 teaspoon of fresh lemon juice
- fresh ground black pepper to taste
Directions
- Bring the water and vegetable broth to a boil in a medium sized saucepan. Add the tempeh cubes, reduce to a simmer and cook for about 10 minutes. Remove from the heat and place in a bowl in the freezer, to cool, until the rest of the dish is ready.
- In a large bowl combine all of the other ingredients and mix well. You may want to start with 1/2 cup of Vegenaise and add the rest after adding the tempeh, just to adjust to your likeness for consistency.
- After mixing everything well, add the cooled tempeh and refrigerate til ready to use or for at least 20 to 30 minutes.
- Serve in pitas or with flatbread with a side of nice green vegetables such as kale and some fresh fruit. We sauted kale with garlic and added some sliced fresh pears to the plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 181 | |
| Calories from Fat 81 | 45% |
| Total Fat 9.64g | 12% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 960mg | 40% |
| Potassium 471mg | 13% |
| Total Carbs 10.98g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.3g | 1% |
| Protein 16.55g | 26% |
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