Tempeh Chicken Salad Recipes

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TEMPEH "CHICKEN" SALAD

For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches

Number Of Ingredients 10



Tempeh

Steps:

  • Place the cubed tempeh in a saucepan of boiling, salted water.
  • Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
  • I usually toss it in the fridge.
  • In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
  • Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
  • Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
  • This will keep covered in the fridge for 2-3 days.
  • This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickle, minced
2 -3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper

VEGAN TEMPEH SALAD

This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I've also heard this referred to as "Vegan Tuna Salad." I absolutely love this salad! I'm not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."

Provided by spatchcock

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15



Vegan Tempeh Salad image

Steps:

  • Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
  • Set aside and allow to cool.
  • Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
  • Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
  • Add the mayonnaise last.
  • Chill before serving.
  • Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
  • Serving size is relative -- .

Nutrition Facts : Calories 226.7, Fat 14.3, SaturatedFat 2.5, Cholesterol 7.2, Sodium 474.2, Carbohydrate 15.9, Fiber 1.1, Sugar 5, Protein 12.4

16 ounces soy tempeh
1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely diced red bell pepper
1/4 cup raw sunflower seeds
1/4 cup finely diced green pepper
1/4 cup scallion, sliced into little rings, only the white and very light parts
2 tablespoons tamari
2 tablespoons finely chopped flat-leaf Italian parsley
2 tablespoons lemon juice
1/2 teaspoon finely minced fresh garlic
1 teaspoon ground cumin
1 teaspoon dry dill weed
1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)

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