Fast and easy to make, it's one of the dishes I enjoyed eating when I was a vegetarian back in high school and college. I've taken it to several work and family pot-lucks, and no one knew there was no chicken in it.
Created by: Deborrah
Recipe Type: Lunch
Cuisine: Vegan
Number Servings: 4
What You Need
1 block tempeh
2 tsp Dijon mustard
2 tsp Tamari
1 clove garlic – minced fine
2 green onion stalks – minced
½ cup Vegenaise *vegan mayonnaise without eggs
1 pickle – diced (I prefer sweet pickles but do your thing)
1 large celery stalk – diced
2 Tbsp fresh minced parsley
How to Do It
Steam tempeh 15 minutes, then let cool.
Cut Tempeh into ½ inch thick cubes.
In a large bowl mix all remaining ingredients, add cubed Tempeh and chill for 2 hours before serving.
Extras
This is a great filling to make sandwiches for lunch, to fill romaine or flatbread as a roll, or to eat with crackers. For those new to tempeh, its a fail-proof way to try it - the recipe is delicious.
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/vegan-mock-chicken-salad-made-with-tempeh/