Curried Vegan Chicken Salad
Everyone is going to love this one. The apples and raisins add a bit of sweetness and the tempeh provides a rich texture.
Yield: 8 Servings Ready in 20 minutes
favorite of 23 people 30 people want to try
|2 packagestempeh; 8oz each; diced into 1/4-inch cubes|
|3 celery stalks; chopped|
|1 apple; diced (peeled optional)|
|1/4 cupcoarsely chopped raw pecans or walnuts|
|2 teaspoonscurry powder|
|1/2 teaspoonfreshly ground black pepper|
|1/4 teaspoonground cayenne pepper|
|1 cupeggless mayonnaise|
Curried Vegan Chicken Salad Preparation
Steam tempeh for 10 minutes in a steamer basket placed in a pot filled with 2 to 3 inches water. Allow it to cool completely.
Combine the tempeh with celery, apple, raisins, pecans, curry powder, salt, black pepper, cayenne pepper, and mayonnaise in a large bowl, adding mayonnaise to moisten according to your taste. Cover and refrigerate until ready to serve.
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Curried Vegan Chicken Salad Reviews
Very good. I made it without the tempeh and placed it on rolls.
1 years, 3 months, 5 days, 3 hours, 1 minutes ago
[I posted this recipe.]
2 years, 9 months, 3 weeks, 6 days, 14 hours, 24 minutes ago
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