Curry Tempeh “Chicken” Salad

Source:  somewhere on the Internet

Makes 3 cups / 4 servings of 3/4 cup

Notes:  Good as sandwich filling too

IngredientsCurryTempehChikSaladNut

  • 8 oz. tempeh
  • 1 rib celery, diced
  •  cup currants
  •  cup slivered almonds, toasted
  • ½ cup vegan mayonnaise
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. curry powder
  • 1 Tbsp. apple cider vinegar
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Boil tempeh for 20 minutes to remove bitterness.  Cool, then crumble into a bowl.
  2. Add celery, currants and almonds.
  3. Combine rest of ingredients in small bowl.  Stir into tempeh mixture until well combined.