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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a nutty and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular meat alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook. Ingredients:
12 ounces tempeh, cubed |
1 stalk celery, minced |
2 tablespoons red bell peppers, minced |
1 large dill pickles, minced |
2 -3 scallions, minced |
1 tablespoon fresh parsley, chopped |
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) |
1 teaspoon lemon juice |
salt & freshly ground black pepper |
Directions:
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. I usually toss it in the fridge.
4. In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
5. Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
6. Fold everything together, 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 in a lavash wrap.
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