Mock Chicken Salad
|Tempeh||8 Ounce, cut into cubes|
|Veganaise||1⁄2 Cup (8 tbs)|
|Stalk celery||1 , chopped|
|Carrot||1 , peeled and finely diced|
|Dill pickle||1 , minced|
|Dijon mustard||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Sea salt||1⁄4 Teaspoon|
|Apple cider vinegar||1 Dash|
The most critical step that must not be overlooked is to boil the tempeh before crumbling it into your salad. This plumps up the block of soy curd, softens the texture, releases the flavor and, once squeezed dry, also allows for the absorption of flavors.
In a medium sauce pot, bring water to a boil then boil tempeh cubes for 5 minutes. Drain in a colander and rinse with water until cool to the touch. Squeeze tempeh cubes thoroughly to remove water, then crumble into a large mixing bowl and combine with chopped celery, carrot and pickle.
Stir in remaining ingredients, mixing lightly but thoroughly. Season with sea salt and vinegar at the end to really perk up the taste. Serve in a sandwich or mounded on a bed of lettuce.
I hope you will make it one of your family favorites for years to come.