Okay, I know what you’re thinking . . . It sure looks like the Chickpea Salad Tacos, but I assure you, totally different. (But they are both amazing!) Lunches as a vegan can be a pain to pull together, especially when you want something fast and healthy. I find it super convenient to make something ahead of time that I can enjoy the whole week. If you’re itching for change, you can always accessorize your salad with tomatoes, avocado, cucumber. This salad is easy to throw together and can be served on tortillas (I used soft corn), wraps, bread, lettuce leaves, or just by itself! Tempeh also has all the protein you need to keep you chugging along the rest of the afternoon, so you won’t fall asleep at your desk. This recipe makes about 6 cups, so feel free to halve it for a smaller batch.
INGREDIENTS:
16-oz (2 pkgs) tempeh, cut into cubes
1, 8-oz can water chestnuts, drained and chopped
1 large celery stalk, chopped
1/2 C onion, diced
1-1/2 C purple/red cabbage, chopped
1 C raw and roasted cashews, coarsely chopped
1/2 C vegan mayo
1/4 C vegan sour cream
1 Tbs spicy brown mustard
2 heaping Tbs pickle relish
1 Tbs vegan Worcestershire sauce
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
Optional: diced tomato, diced avocado, diced cucumber
DIRECTIONS:
Start by steaming the tempeh for 10-12 minutes (I used my saucepan/steamer on the stove). Once softened, transfer to a large bowl and mash the tempeh into a desired consistency. I left quite a bit of the large chunks. Let cool (I stuck the bowl in the fridge while I prepared the rest of the salad).
In a small bowl, whisk together the mayo, sour cream, mustard, relish, Worcestershire sauce, nutritional yeast, salt, pepper, and garlic; set aside to let the flavors mingle. In a large bowl, combine the water chestnuts, celery, onion, cabbage, and cashews. Once the tempeh has cooled, mix it in with the vegetables. Add the sauce and coat well. Serve on your choice of bread, wrap, or tortilla, or even crackers. Enjoy!
- 16-oz (2 pkgs) tempeh, cut into cubes
- 1 8-oz can water chestnuts, drained and chopped
- 1 large celery stalk, chopped
- ½ C onion, diced
- 1-1/2 C purple/red cabbage, chopped
- 1 C raw and roasted cashews, coarsely chopped
- ½ C vegan mayo
- ¼ C vegan sour cream
- 1 Tbs spicy brown mustard
- 2 heaping Tbs pickle relish
- 1 Tbs vegan Worcestershire sauce
- 1 Tbs nutritional yeast
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves, minced
- Optional: diced tomato, diced avocado, diced cucumber
- Start by steaming the tempeh for 10-12 minutes (I used my saucepan/steamer on the stove). Once softened, transfer to a large bowl and mash the tempeh into a desired consistency. I left quite a bit of the large chunks. Let cool (I stuck the bowl in the fridge while I prepared the sauce).
- In a small bowl, whisk together the mayo, sour cream, mustard, relish, Worcestershire sauce, nutritional yeast, salt, pepper, and garlic; set aside to let the flavors mingle.
- In a large bowl, combine the water chestnuts, celery, onion, cabbage, and cashews.
- Once the tempeh has cooled, mix it in with the vegetables. Add the sauce and coat well.
- Serve on your choice of bread, wrap, or tortilla, or even crackers. Enjoy!
