Wednesday, December 5, 2007

No Chk'n Salad Wraps

You want more tempeh, you know you do. How about using it in a as a high protien, low fat alternative to chicken salad? You add the benefits of soy to your diet and get to freak out your friends with moldy, cultured soy cakes! If I haven't already convinced you in my previous tempeh posting to try this fantastic vegan protein source, don't be afraid to do so now-tempeh-it's a good thing.

I've been making this filling for so long that I can't credit the source-maybe the back of the tempeh wrapper, Vegetarian Times, a Moosewood cookbook? If anyone knows, feel free to comment!

No Chk'n Salad Wraps
  • 1 8 oz package of tempeh, cubed (I like Lightlife's Organic Garden Veggie Tempeh for this one)
  • soy sauce
  • 1/4 of a red onion, finely diced
  • 2 stalks celery, diced
  • 1/4 of a bell pepper, diced
  • 1 carrot, shredded
  • 2 tbsp fresh parsley
  • about 1/4 c of plain yogurt or sour cream
  • a little less than 1/4 c mayonnaise
  • a scant tbsp dijon mustard
  • fresh ground black pepper
NOTE: this could be made vegan if 1/2 c of vegan mayonnaise is substituted for the yogurt and regular mayo. I've made it that way for vegan friends and it was very good.

  • steam the tempeh either in a microwave steamer and steam in the microwave for 10 minutes or in a steamer basket on the stove for 20 minutes
  • in a medium sized bowl, toss the tempeh in enough soy sauce to generously coat it and let it cool slightly
  • add the veggies and parsley to the tempeh
  • mix the mayo, yogurt, and mustard together in a small bowl, pour over the tempeh mixture, add a little fresh ground pepper, and mix well
  • now do what you'd do with a no chk'n salad- make a wrap, a sammy, put it over greens, or even eat it solo-it's up to you!

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