If you’re a new vegan (or an aspiring one) you might be missing the heartiness of chicken salad, tuna salad, shrimp salad, and the like. Don’t give in to temptation — try this delectable tempeh sandwich spread or salad. Spiked with apples, celery, and pecans, this has all that umami and none of the animal products. This just could be your lunch hour go-to!
Recipe reprinted with permission from What’s for Lunch? Lunchtime Favorites from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Purchase your copy of the e-book here.
Makes: 4 servings
- 1 package (8 ounces) tempeh, any variety
- 1/2 red apple, diced
- 2 celery stalks, diced
- 1/4 cup toasted pecans, roughly chopped
- 1/4 cup vegan mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon vegan Worcestershire sauce (see note)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper or pinch cayenne pepper
1 Crumble the tempeh into a large bowl.
2 Add the rest of the ingredients and mix together thoroughly.
3 Place in the fridge in a sealed container and allow to chill for an hour or two to allow all of the flavors to mingle.
4 Serve on sandwiches or in salads. You can also serve as a snack with cut veggies or crackers.
Note: If you can’t find vegan Worcestershire, use soy sauce or liquid aminos.