I love this tempeh “chicken” salad filling! It’s great on sandwiches and also on top of a bed of greens. Recently, I fancied it up a level and made canapes using endive leaves. I served it as a side to a cup of soup for lunch, but wouldn’t it make a pretty appetizer too? Try it and let me know what you think!
Ingredients
1 8-0z packages Organic Tempeh(such as Lightlife)
4stalks celery, minced
1/2cupshredded carrot, chopped
4small dill pickles, minced
2scallions, chopped
1cupWildwood Garlic Aioli(or vegan mayo such as Vegannaise)
6TbspDijon Mustard
1/2tspsalt
1/8tspblack pepper
Tempeh Salad in Endive
Instructions
Cut tempeh into chunks and steam for 10 minutes. Allow to cool and crumble with your hands into a bowl.
Add all other ingredients and stir well to combine.
Serve on sandwich bread, over salad greens, or atop crackers or veggies as canapes!