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!
- 1 8-0 z packages Organic Tempeh (such as Lightlife)
- 4 stalks celery , minced
- 1/2 cup shredded carrot , chopped
- 4 small dill pickles , minced
- 2 scallions , chopped
- 1 cup Wildwood Garlic Aioli (or vegan mayo such as Vegannaise)
- 6 Tbsp Dijon Mustard
- 1/2 tsp salt
- 1/8 tsp black pepper
- Tempeh Salad in Endive
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!