Happy “Chicken” Tempeh Salad

Serves 2-4

A chunky, chewy, flavorful deli type salad to serve on toasted bread with lettuce, tomato and onion. Also great on a bed of lettuce or stuffed into a tomato!

8 ounces tempeh, cut into small cubes
½ Cup diced celery
½ Cup grated carrot
¼ Cup finely sliced scallions
4 TBS. Fresh parsley, minced
½ Red bell pepper, diced
½ Cup Vegan mayo
½ TBS. Dijon mustard
¼ tsp. Poultry seasoning or 1 tsp. Curry powder
Salt and freshly ground pepper to taste

  1. Place the cubed tempeh into a steamer basked over 1 inch of water, covered in a large pot.
  2. Steam for 20 minutes on medium heat. Remove tempeh, and transfer to a dish to cool.
  3. In a large mixing bowl, add remaining ingredients, mixing well until everything is incorporated.
  4. Add cooled tempeh to the bowl, and stir well to thoroughly coat tempeh. Cover and chill in fridge for 2 hours.