Mock Chicken Salad That Will Make Your Tummy Sing
The one thing I missed when I became a vegetarian over 20 years ago was chicken salad. Then wouldn’t you know it, I got introduced to the world of tempeh! Tempeh is a fermented soy bean product that is super good for you, and it is actually considered a super food because of it’s healthy benefits.
I love the seasons of Spring and Summer because the weather is so nice and there always seems to be one party, picnic, or celebration right after another. Since I am a vegetarian, the only way to insure that there will be food that I could eat, is to make a dish and bring it along. I love eating healthy, but you don’t have to sacrifice taste for healthy food.
This recipe is a compilation of a few different mock chicken salads that I found on line. I swear it doesn’t last two days in my house! So I had an idea to make a double batch. Guess what – that didn’t matter, it just meant that my partner would take it to work with him, and it still only lasted two days! Well at least we have a winning recipe here, that’s good for you, and it’s quite filling.
This recipe can be modified to suit your tastes very easily. We love curry in our house, so I’ve added curry powder.
Another option you could add would be raisins and walnuts. That would add a little sweetness to the dish.
Serve this meal on top of a bed of greens or on a slice of sprouted whole grain toast for a really filling meal.
You can pack it in your kid’s lunch box as an alternative to a sandwich.
You can bring it to a potluck, and I bet you’ll have everyone asking for the recipe (even non-vegetarians)!
It’s perfect for lunch, dinner, snack time, and whenever your tummy is growling. Remember you never want to get too hungry, it’s best to soothe the growl with a little snack, so you don’t overeat at meal time.
After trying this recipe, let me know if it makes your tummy sing!
Mock ‘Chicken’ Salad
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Lunch, Main Dish, Salad, Side Dish, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 8oz Organic Tempeh (cut in 1/2 inch cubes)
- 2 tablespoons Olive Oil
- 3 tablespoons Vegan Mayo
- 2 teaspoons Lemon juice
- 3 stalks Celery (minced)
- 2 tablespoons Onion (finely minced)
- 1 tablespoon Dried parsley
- 1/2 teaspoon Poultry Seasoning
- 1/2 teaspoon Curry powder
- 1/4 teaspoon Paprika
- DashCayenne Pepper
- Salt and Pepper (to taste)
|Cut up the tempeh in 1/2 inch cubes and steam for 15 minutes|
|Saute cooked tempeh in olive oil until golden tan (about 5 minutes), then set aside to cool.|
|Mix Vegan mayo, lemon juice, onion, celery, and spices in a bowl.|
|Add cooled tempeh to mayo mixture. Let sit in refrigerator for 30 minutes to cool more and to allow the flavors to blend.|