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Receta Faux Chicken Salad
by Rich H

Faux Chicken Salad

We used tempeh, with its nutty flavor and "meaty" texture to provide the "chicken" in this great faux chicken salad recipe. Serve it on a pita or flatbread with a side of green veggies, like garlic sauted kale and some fresh sliced pears.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: a hot veggie and fresh fruit side

Ingredientes

  • 1 package (12 oz.) plain tempeh, cubed
  • 2 cups of vegetable or "not-chicken" broth
  • 2 cups of water
  • 1 celery stalk, thinly sliced
  • 6 - 8 green olives, finely chopped
  • 1/2 large green bell pepper, finely chopped
  • 1 large dill pickle, finely chopped
  • 1 tablespoon of fresh parsley, finely chopped
  • 2 - 3 green onions, thinly sliced
  • 1/2 to 3/4 cup of Vegenaise (vegan mayo)
  • 1 tablespoon of yellow mustard
  • 1 teaspoon sea salt
  • 1 teaspoon of fresh lemon juice
  • fresh ground black pepper to taste

Direcciones

  1. Bring the water and vegetable broth to a boil in a medium sized saucepan. Add the tempeh cubes, reduce to a simmer and cook for about 10 minutes. Remove from the heat and place in a bowl in the freezer, to cool, until the rest of the dish is ready.
  2. In a large bowl combine all of the other ingredients and mix well. You may want to start with 1/2 cup of Vegenaise and add the rest after adding the tempeh, just to adjust to your likeness for consistency.
  3. After mixing everything well, add the cooled tempeh and refrigerate til ready to use or for at least 20 to 30 minutes.
  4. Serve in pitas or with flatbread with a side of nice green vegetables such as kale and some fresh fruit. We sauted kale with garlic and added some sliced fresh pears to the plate.