This mock chicken salad recipe is great to keep around for a quick, filling and nutritious lunch or even a weeknight dinner. Try it stuffed in a pita, on toast, in a lettuce wrap, or over a bed of greens!

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Mock Chicken Salad

Serves

8 servings

Ingredients

  • 16 oz (2 packages) tempeh, diced into small cubes
  • 1 crisp apple, diced (Fuji or Granny Smith work well)
  • ½ cup dried fruit (I used goji berries, but raisins, cranberries, or chopped dateswould also work)
  • ¼ cup coarsely chopped walnuts or pecans
  • 2 t curry powder
  • ½ t salt
  • ½ t ground black pepper
  • 1 ¼ cup vegan mayonnaise (I used Veganaise)
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Preparation

  1. Steam tempeh for 10 minutes in a steamer basket placed over a pot filled with 2 to 3 inches of water.
  2. Set aside and allow to cool completely.
  3. Combine mayonnaise, curry powder, salt, and black pepper in a largebowl.
  4. Stir in tempeh, apple, dried fruit, and nuts.
  5. Cover and refrigerate until ready to serve. You may want to add a bit more mayonnaise to moisten before serving

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