| How to Make Vegan Chicken Salad May 6th 2012, 16:00 This recipe for vegan chicken salad uses the zesty flavor of tempeh, and smooth, delicious texture, to accurately replicate a creamy chicken salad. The recipe is both quick and simple. Edit Ingredients Servings: 2 to 4 - 1 cup tempeh, cubed
- 1/2 cup vegan mayonnaise
- 1 stalk celery, finely chopped
- 1 medium dill pickle, finely chopped
- 1/2 medium onion, peeled and chopped
- 2 tablespoons fresh parsley, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons soy sauce
- 1 garlic clove, crushed and minced
- 1 to 2 teaspoons curry powder (optional)
- Prepare the ingredients.
- On medium heat, steam the tempeh for 15 minutes.
- Remove the tempeh from heat and set aside, allowing it to cool.
- Mix together the vegan mayonnaise, celery, pickles, onions, parsley, mustard, soy sauce, garlic and tempeh by gently tossing.
- If desired, also add the curry powder.
- Pour into an airtight container and refrigerate.
- Once cold, plate and serve.
- Firm tofu may be used instead of tempeh.
- The chicken salad can be stored in the refrigerator for up to 10 days, if covered.
Edit Things You'll Need - Medium-sized bowl
- Plastic wrap, to cover
- 2 spoons
- Steamer
Edit Related wikiHows Edit Sources and Citations - Tanya Barnard and Sarah Kramer, How it all Vegan, page 67 – research source
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