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.
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthy++Servings2
Ingredients
The key ingredients are: Litelife garden veggie tempeh, Westbrae Organics Dijon mustard, Vegenaise and Bubbie's pure kosher dill pickles. If you don't use these, I can't vouch for the quality, because the pure awesomeness of this holy-trinity-plus-one really justifies any effort you might need to make to find them.
8 ounces tempeh, cut into cubes
1/2 cup Veganaise
1 stalk celery, chopped fine
1 carrot, peeled and finely diced
1 minced dill pickle
1-2 tablespoon Dijon mustard
1/4 tsp garlic powder
1/4 tsp sea salt
splash of apple cider vinegar
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.
