Monday, August 16, 2010

Tempeh Salad (Sandwich)

I was attracted to this recipe because it called for a lot of random ingredients I happened to have on hand, but in the end it was a lot of work for a dish that was just ok--and it was too chunky to really make a sandwich out of.  Then again, I've never been a big fan of vinegar, mayo, or dill, so I think the deck was stacked against me.  I also had to add a lot more vegan mayo and mustard to the dish than was called for.

Tempeh Salad
(adapted from Epicurean Vegan)

1 pkg tempeh
1 red onion, minced
1/4 c apple cider vinegar
1 celery stalk, diced
1 carrot, diced
1/3 c frozen peas, thawed
1/3 c frozen green beans, thawed
1/2 small cucumber, chopped
1/4 c chopped kosher dill pickles
3 TB vegan mayonnaise
1-2 TB Dijon mustard
1 TB fresh lemon juice
1 TB chopped fresh dill, or to taste
2 TB chopped fresh parsley

Briefly boil onions, then drain and marinate in vinegar for 30 minutes.  Steam tempeh (cut only into quarters) for 20 minutes.  Briefly boil the celery, carrot, peas, and beans (about 1 minute), then drain and plunge into cold water to stop cooking.
Chop tempeh into small pieces.  Combine everything (but drain the carrots etc., first).

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