Tempeh Salad (a la chicken salad)

Sandwiches are my favorite food, hands down. Creamy crunchy sandwiches are sent directly from heaven, in my never so humble opinion!

  • 1 package tempeh
  • 1/2 cup Veganaise or other vegan mayo
  • 2 tbsp spicy yellow mustard
  • 1/3 large white onion, diced
  • 3 stalks celery, diced
  • salt, pepper, celery seed

In a small sauce pan bring 3 cups of water to a boil. Add whole package of tempeh, reduce heat and simmer for 20 minutes. Drain, cool and dice.

Mix tempeh with the rest of the ingredients, chill and serve on toasted bread.

I purposely made this heavy on the celery – because it’s inexpensive and it’s a deliciously crunchy way to extend the other ingredients in the recipe! (I’m lazy and CHEAP!)

If you’re a glutton like me I will warn you about this salad… I made it with the intention of having sandwiches for a few days (it keeps REALLY WELL!) but a scoop or two on a cracker just to try it out led to eating all but two sandwiches worth before it even made it to the fridge to chill.

Consider yourself warned.



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