Mock Chicken Salad Recipe
Easy to make and delicious to eat, you'll be surprised at how close this tastes to the real thing. This is one of the easiest vegan recipes for a simple light lunch or picnic potluck. It can be made in a hurry, and leftovers only get better as they sit in the fridge.
Ingredients
| 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 |
Nutrition Facts
Serving size
Calories 397 Calories from Fat 239
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 7 mg2.3%
Sodium 533.3 mg22.2%
Total Carbohydrates 18 g6%
Dietary Fiber 1.4 g5.6%
Sugars 4.9 g
Protein 22 g44%
Vitamin A 104.2% Vitamin C 4.4%
Calcium 15% Iron 18.1%
*Based on a 2000 Calorie diet
Directions
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.
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.
Chef
