Tempeh Chicken Salad




The Vegan Cooking School show

Summary: <p> This recipe is high in protein and low in calories. This mock “chicken” salad is sure to win over any crowd! </p><div> <a href="http://vcsmp3.podsumer.com/veganCookingSchool-Tempeh_Chicken.mp3">Download the MP3</a> </div><p> <strong>Tempeh Chicken Salad</strong> </p><p> 8 ounce package of tempeh, cubed <br>3 stalks celery, washed and diced <br>2 carrots, diced <br>2 Tablespoons of Currants, raisins or cranberries <br>¼ cup toasted almonds or walnuts <br>1/3 cup vegan mayo <br>salt and pepper to taste <br>Whole wheat bread, lettuce and tomato </p><p> Steam cube tempeh in a covered steamer basket for about 20 minutes, or until tender. Remove and set aside to cool. In a medium bowl add celery, carrots, currants and almonds and mix well. Add mayo and tempeh and season with salt and pepper. This can be served as a sandwich on bread with lettuce and tomato or on lettuce leaves as a salad! </p><p> <a href="http://www.podsumer.com/vegancookingschool/images/119_1956.jpg"><img src="http://www.podsumer.com/vegancookingschool/images/119_1956-tm.jpg" height="100" width="133" border="1" hspace="4" vspace="4" alt="119 1956"></a> </p>