Tuesday, August 13, 2013

Tempeh (Faux Chicken) Salad - with Basil

1-2 tbsps olive oil
1 (8 oz) package tempeh
1 tbsp tamari or soy sauce
1/4-1/2 cup vegan mayo (like Veganaise)
1/2 cup finely sliced green onions
2 heaping tbsps chopped parsley (about 1/2 cup)
1/2 cup grated carrot
2 tbsp chopped fresh basil

Cut tempeh into small bite-sized squares.  Saute the tempeh in the oil in a wok or heavy skillet until it turns golden, about 5 minutes...be patient, you want it golden.  Turn off the heat and stir in the tamari to coat the tempeh evenly.  Place the tempeh in a bowl and add the chopped vegetables and the mayo and mix well.  This is delicious as a salad on a bed of lettuce or as a sandwich filling.

Adapted from The Chicago Diner Cookbook

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