Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 03-02-2012
Before becoming vegan I loved chicken curry salad. This is the veganized version of it. I used tempeh to replace the chicken and added some fruit and veggies to make it more nutritious. The tempeh is a great source of protein and has a really mild flavor after it is boiled. Look for reduced fat or fat free vegan mayo (Veganaise makes both). I like to serve mine over lettuce, but it is also great as a sandwich or in pita bread.
Curry Tempeh Salad
2 packages tempeh
3 stalks of celery chopped
2 carrots shredded
1/4 cup raisins
1 medium apple cut into 1/2 inch cubes
3/4 cup reduced fat veganaise (or any vegan mayo)
2 TBSP curry powder
2 TBSP apple cider vinegar
1 tsp salt
pepper to taste
Fill a medium pot half full of water and bring to a boil. Put in the tempeh and boil for 10 minutes then remove it from the pot. Let the tempeh cool while you chop all the veggies. When the tempeh is cool enough to handle cut it into 1/2 inch cubes. Combine the celery, carrot, raisins, apple and cooled tempeh in a large bowl. In a small bowl combine the mayo, curry powder, apple cider vinegar, salt and pepper. Whisk it until it is well combined. Add the dressing to the tempeh mixture and mix well. Chill for at least 1 hour.