Wednesday, 27 June 2012

Tempeh Recipe: Vegetarian Chicken Salad Style Sandwich

Chicken Style Tempeh Salad Sandwich with Watercress
Tempeh is one of the first products to be reviewed in my Meet Your Meat Substitutes series and it sets the bar extremely high. This vegetarian chicken style salad is just gorgeous and keeps for a few days making it ideal for picnics and lunch box treats. the par boiling pre-treatment might seem long winded, but I've found that this is common amongst tempeh recipes. Along with making the tempeh plump and moist, it also opens it up for flavouring.

Chicken Style Tempeh Salad Sandwich

8-12 oz of tempeh, cubed
2 stalk celery sliced
1/2 onion, minced
1/2 cup apricots
1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
salt & freshly ground black pepper 


  1. Place the cubed tempeh in a saucepan of boiling, salted water.
  2. Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
  3. Place the cubes in the refrigerator or freezer to cool while you make the sauce.
  4. In a large bowl, combine the celery, apricot and onions. Then mix in mustard, mayo and season to taste.
  5. After boiling, the tempeh will have expanded, so you may need to cut the cubes down in to bite sized chunks. Next add the tempeh to the salad mixture.
  6. Cover, and refrigerate for at least 30 minutes to let the flavors combine.
  7. This will keep covered in the fridge for 2-3 days.
  8. This salad goes great on wheat toast, in a pita pocket, or top of a jacket potato.
    Par Boiled Tempeh Cubes
    Salad sauce mixture
    Add the tempeh to the mix
Build yourself a lovely tempeh sandwich

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