Tempeh "Chicken" Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces tempeh, cubed1 stalk celery, minced2 tablespoons red bell peppers, minced1 large dill pickles, minced2-3 scallions, minced1 tablespoon fresh parsley, chopped1/2 cup mayonnaise (more or less to taste)1 tablespoon yellow mustard 1 teaspoon lemon juicesalt & freshly ground black pepper
1.Place the cubed tempeh in a saucepan of boiling, salted water.
2.Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool. (can be refridgerated)
3.In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
4.Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too)
5.Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
6.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.
Serving Size: 4 sandwiches or wraps
Number of Servings: 4
Recipe submitted by SparkPeople user MDTURCOTTE.
2.Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool. (can be refridgerated)
3.In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
4.Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too)
5.Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
6.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.
Serving Size: 4 sandwiches or wraps
Number of Servings: 4
Recipe submitted by SparkPeople user MDTURCOTTE.
Nutritional Info Amount Per Serving
- Calories: 363.2
- Total Fat: 29.4 g
- Cholesterol: 7.6 mg
- Sodium: 1,062.3 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.4 g
- Protein: 16.8 g
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