I love tempeh. I love it tossed with veggies, made into panninis and out of the pan bloated with Tamari. It is nutty and filling and chewy in a pleasant way.I love that it is so inexpensive while tasting so incredibly rich. It is abundant in all things good and lacking in all things bad.
Last week a friend of mine at work asked me if I had ever had Tempeh Salad?
I said no with the shock and awe of someone just hearing about Ziploc bags for the very first time. What do you mean Tempeh salad? She said it was so good that she craved it. I shook my head knowingly even though I was yet to taste it. I knew if it featured tempeh, it was worth craving.
By: S. Duquet and inspired by my friend Sandy
1 8oz package Tempeh (organic if available)
2 Tbsp water
1 tsp Rubbed Sage
1 Tbsp Liquid Aminos
1 C diced apple (something crispy like Granny Smith or Braeburn)
1 C finely diced radish
1/8 C vegan mayo (I used Veganaise)
1/8 C dijon mustard
3/4 C dried cherries
1/2 C raw pine nuts
Make It Happen
~Chop tempeh into small pieces and sautee until lightly browned in a sprayed pan with water, Rubbed Sage and Liquid Aminos. Set aside to cool.
~Meanwhile, in a large bowl combine all remaining ingredients and mix to combine. Add cooled tempeh and mix thoroughly.
~Serve chilled on a baked roll of your choice or on a bed of mixed greens.
The finished salad is savory in an enticing way. It is bountiful in flavor and texture without being over done or complicated to create. This could become a staple in my fridge like BBQ sauce or cucumbers. I don’t ever want to be without it.
Thank you Sandy from Trader Joe’s for my new addiction to Tempeh Salad. You are an enabler of vegan joy
Have a delicious day.
Tags: compassionate eating, dairy free, exploits of a vegan wannabe, going veg, plant based diet, plant strong, Tempeh salad, trying vegan, vegam salad, vegan challenge, vegan lunch recipe, vegan tempehsalad, vegan transition, vegan wannabe