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Tempeh “Chicken” Salad

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Tempeh "Chicken" Salad -- Epicurean Vegan

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!

Tempeh "Chicken" Salad
 
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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 something 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.
Author:
Serves: 6 cups
Ingredients
  • 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
Directions
  1. 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).
  2. 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.
  3. In a large bowl, combine the water chestnuts, celery, onion, cabbage, and cashews.
  4. Once the tempeh has cooled, mix it in with the vegetables. Add the sauce and coat well.
  5. Serve on your choice of bread, wrap, or tortilla, or even crackers. Enjoy!

 

Edamame Pate Sandwiches

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Edamame Pate Sandwiches -- Epicurean VeganI always love a good sandwich and this is a great one from Vegetarian Times. The recipe calls for arugula, but I’ve never been a big fan, so I switched it out with romaine lettuce. Between the pate and the roasted red peppers, this lunch is full of flavor! I think the pate would be great served on toasts for an appetizers as well.

INGREDIENTS:
1-1/4 C frozen shelled edamame, thawed
1/2 C walnuts
1/3 C mint leaves, packed
1 green onion, chopped
1/2 tsp salt
3 Tbs lemon juice
8 slices whole grain bread (I used sourdough)
2 C arugula
4 jarred roasted red peppers, drained
2 small cucumbers, thinly sliced

DIRECTIONS:
Puree edamame, walnuts, mint, green onion, and salt in a food processor until finely chopped. With the motor running, add lemon juice and 3 Tbs water. Process until smooth. Spread each of 4 bread slices with 1/3 C pate. Add 1/2 C arugula, 1 roasted red pepper, and cucumbers to each. Top with remaining bread slices. Enjoy!

Edamame Pate Sandwiches -- Epicurean Vegan

Sesame Tofu Sandwiches

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Sesame Tofu Sandwiches -- Epicurean VeganI really love marinated tofu sandwiches. They’re easy to make, will last the whole week and it’s so simple to create your own marinades. I first came across this idea from Lauren Ulm of Vegan Yum Yum and her recipe for Smoky Miso Tofu Sandwiches. After making her recipe several times, I decided to changes things up and come up with my own marinade using some of my favorite ingredients.

INGREDIENTS:
1 lb extra-firm tofu
2-1/2 Tbs red miso
2 Tbs tamari
1/2 tsp toasted sesame oil
1/2 tsp minced garlic
1 Tbs brown rice syrup
About 1/8 C toasted sesame seeds
Avocado slices
Tomato slices
Spinach
Veganaise
Your favorite sandwich bread (I like to toast it)

DIRECTIONS:
Preheat oven to 400. Drain and press tofu. Meanwhile whisk together miso, tamari, sesame oil, garlic, and brown rice syrup. It makes about a cup. For a kick, add 1/8-1/4 tsp of cayenne to the marinade. Or try smoked paprika.

Slice pressed tofu into 13-18 slices. I wanted the tofu to be a little thick, so I got 13 slices out of this one. Line a baking sheet with foil. Brush one side of a tofu slice with the marinade and place it on the pan (marinaded side down) then brush the top. Repeat until all slices are covered. With 13 slices, I could layer it on pretty thick. Sprinkle with toasted sesame seeds and bake for about 15-20 mins, depending on how thick of slices you have. 17 mins worked great for mine.

Sesame Tofu Sandwiches -- Epicurean VeganAdd your favorite sandwich toppings. I toasted the bread, used some Veganaise, avocado slices, tomato slices and spinach. Try roasted red peppers, vegan cheese, sprouts, cucumbers, bell pepper…the list goes on.
Besides great for sandwiches, these baked tofu slices could be diced up for salads (green or pasta), tossed over cooked rice, or steamed vegetables or just to munch on.   Enjoy!

Sesame Tofu Sandwiches -- Epicurean Vegan

Smoky Miso Tofu Sandwiches

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Smoky Miso Tofu Sandwiches -- Epicurean VeganI love sandwiches, but I typically don’t post any unless they are unique and out-of-this-world. This sandwich is just that! The baked tofu slices will keep in the refrigerator for a while for future lunches, snacks, pasta salads, etc. I end up making a batch every couple of weeks. When it comes to sandwiches, anything goes! Add your favorite ingredients. I like mayo, roasted red pepper, spinach, a Tofutti cheese slice. I sometimes substitute the roasted red pepper for tomato. My husband likes to add some balsamic vinegar. Just go for it!

INGREDIENTS:
1 block extra-firm tofu, drained and pressed
3 Tbs red miso
3 Tbs lemon juice
3 Tbs sugar
3 Tbs tamari or soy sauce
1 Tbs nutritional yeast
1/4 tsp Liquid Smoke flavoring
Your favorite sandwich bread

DIRECTIONS:
Preheat oven to 425. Wrap drained tofu in a few paper towels. (What I do is wrap in paper towels, place in/on a large dish or plate. Top with a plate and then stack 2-3 heavy cans on the plate. I press down just a little. I wait 5 mins then re-wrap tofu again in new paper towels and repeat. Works great.) Meanwhile, mix together the miso, lemon juice, sugar, tamari, yeast, and Liquid Smoke to make the marinade. Unwrap tofu and cut many thin, width-wise slices with a large knife. (Don’t use a serrated knife–you don’t want to saw your way through the tofu. I like it a bit thick and got 17 slices, but depending on how thick or thin you want it, you can get 20 slices.)

Smoky Miso Tofu Sandwiches -- Epicurean VeganI then line a large cookie sheet with aluminum foil. I brush one side of each tofu slice with the marinade, placing the brushed side down. Then I brush the other side. Let the slices absorb the mariade for 10 mins, then brush just the tops again. Bake for 20 mins (unless you go really thin with the slices–check after 10 mins). Remove from the oven and let the slices cool on the sheet. (I like them a bit warm.) The tofu should be darkened around the edges, but not burned.

Smoky Miso Tofu Sandwiches -- Epicurean VeganTo make a sandwich, I toast a couple slices of sour dough and add my favorite sandwich toppings! Here’s some suggestions:
roasted red peppers
spinach
vegan cheese slices
cucumber
tomato
avocado
sprouts
Dijon mustard
bell pepper
The ideas are endless. What your favorite sandwich ingredients?
I store the leftovers in a well-sealed container in the fridge. Dice up the slices for pasta salad, stir fry, rice, or just plain snack on it! Enjoy!

Smoky Miso Tofu Sandwiches -- Epicurean VeganRecipe source: Vegan Yum Yum

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