“How it All Vegan” A book you need to buy!
\nFaux Chicken Salad — THIS ROCKS<\/p>\n
Servings\/Yield
\n2 servings<\/p>\n
INGREDIENTS:
\n1 cup Tempeh, Cubed
\n\u00bd cup Veganaise
\n1 Stalk Celery, Finely Chopped
\n1 Medium Dill Pickle, Finely Chopped
\n\u00bd medium onion, finely chopped
\n2 tbsp fresh parsley, minced
\n2 tsp prepared yellow mustard, French’s is fine
\n2 tsp Braggs Liquid Aminos
\n1 Cloves Garlic
\nMethod<\/p>\n
SIMPLE SIMPLE SIMPLE!<\/p>\n
First, cook the Tempeh!
\nThen, mix it up!<\/p>\n
From HOW IT ALL VEGAN by Tanya Barnard and Sarah Kramer… AMAZING VEGAN CHEFS and COOKBOOK AUTHORS… read their stuff, buy their books, and COOK THEIR RECIPES!! <\/p>\n
Here goes:
\nSteam the cubed tempeh (PopVeg Note: I use a dicer… for all the veggies and the tempeh) for 15 minutes on medium-high heat. Remove from heat and set aside to cool. In a medium bowl, combine the mayonnaise, celery, pickles, onions, parsley, mustard, Braggs, and garlic… with the tempeh and toss lightly. Serve over toast, as a side dish, as a sandwich filling, or alone. (For a variation, add 1-2 tsp of curry powder to spice it up a bit). Makes 2 to 4 servings (closer to 2). <\/p>\n
*If you have trouble finding Tempeh, you can use firm tofu, but it’s not quite as effective. <\/p>\n
POP VEG NOTE: THIS IS AN AMAZING FIVE STAR recipe. Okay, it’s not for a formal dinner, but you and your guests will be licking their plates. At least we did. But that’s how we roll. <\/p>\n
ENJOY!<\/p>\n","protected":false},"excerpt":{"rendered":"
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