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Tempeh “Chicken” Salad

December 6, 2017 by Epicurean Vegan

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
 
Print
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: Epicurean Vegan
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!
3.5.3229

 

Filed Under: Lunches, Sides Tagged With: fact and easy, healthy, sandwiches, tempeh, tempeh salad, vegan chicken salad, wraps

Peanutty Tofu Roll-Ups

April 1, 2011 by epicureanvegan

Peanutty Tofu Roll-Ups -- Epicurean VeganThese wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.

INGREDIENTS:
8 oz firm tofu, drained and patted dry
2/3 C peanut butter (I used just a 1/3 C–and crunchy, too. The food processor smooths it out anyway)
1 Tbs soy sauce (I used tamari)
1 Tbs lime juice
1/2 tsp grated ginger
1 garlic clove, minced
1/4 tsp cayenne
1 Tbs yellow miso (I added this)
4- 10″ tortillas or lavish bread
Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper

DIRECTIONS:
In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.

Peanutty Tofu Roll-Ups -- Epicurean Vegan

Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!

Peanutty Tofu Roll-Ups
 
Print
These wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.
Author: Epicurean Vegan
Ingredients
  • 8 oz firm tofu, drained and patted dry
  • ⅔ C peanut butter (I used just a ⅓ C--and crunchy, too. The food processor smooths it out anyway)
  • 1 Tbs soy sauce (I used tamari)
  • 1 Tbs lime juice
  • ½ tsp grated ginger
  • 1 garlic clove, minced
  • ¼ tsp cayenne
  • 1 Tbs yellow miso (I added this)
  • 4- 10" tortillas or lavish bread
  • Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper
Directions
  1. In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.
  2. Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!
3.5.3208

 

Filed Under: Dinners, Lunches Tagged With: peanut butter, tofu, tortillas, veggie wrap, veggies, wraps

Collard Green Wraps with Tahini-Umeboshi Sauce

March 21, 2011 by epicureanvegan

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganSorry I’ve been a bit MIA lately. Life is quite busy these days, especially with my alter ego. For the last few days, the family has dined on easy things like spaghetti, veggie burgers, and canned soup. Looking into their Oliver Twist eyes, I knew I needed to make an effort with dinner. Thank goodness for Green Buffalo Foods—they delivered my box of veggie love this afternoon and I swooned at the beautiful collard greens I received.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganYou could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I’ll steam them just a tiny bit before filling them up, rather then afterward—they may fare better.

INGREDIENTS:
12 collard green leaves, washed and patted dry
8-oz firm tofu
6-8 mushrooms, sliced
4 large green onions, sliced
1-15oz can Great Northern beans, drained
1 C long-grain rice, uncooked
2 tsp garlic, minced
1-2 tsp olive oil
Salt and pepper, to taste
Tahini-Umeboshi Sauce:
1/3 C tahini
2 tsp umeboshi paste
2 tsp lemon juice
2 Tbs tamari
2 Tbs water
2 Tbs almond milk

DIRECTIONS:
Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganCut the fat stem off of the collard green. Don’t cut off too much—just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Fold in the two “tails” of the collard green leaf:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Now fold the opposite side in:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You’ll be left with a neatly rolled wrap:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

I then placed them in a steamer basket and steamed them for just a few minutes.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

You’ll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.

To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Collard Green Wraps with Tahini-Umeboshi Sauce
 
Print
You could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I'll steam them just a tiny bit before filling them up, rather then afterward---they may fare better.
Author: Epicurean Vegan
Ingredients
  • 12 collard green leaves, washed and patted dry
  • 8-oz firm tofu
  • 6-8 mushrooms, sliced
  • 4 large green onions, sliced
  • 1-15oz can Great Northern beans, drained
  • 1 C long-grain rice, uncooked
  • 2 tsp garlic, minced
  • 1-2 tsp olive oil
  • Salt and pepper, to taste
  • Tahini-Umeboshi Sauce:
  • ⅓ C tahini
  • 2 tsp umeboshi paste
  • 2 tsp lemon juice
  • 2 Tbs tamari
  • 2 Tbs water
  • 2 Tbs almond milk
Directions
  1. Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.
  2. Cut the fat stem off of the collard green. Don't cut off too much---just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.
  3. Fold in the two "tails" of the collard green leaf.
  4. Now fold the opposite side in.
  5. Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You'll be left with a neatly rolled wrap.
  6. I then placed them in a steamer basket and steamed them for just a few minutes.
  7. You'll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.
  8. To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!
3.5.3208

Filed Under: Appetizers, Dinners Tagged With: collard greens, dairy-free, easy, mushrooms, tahini, umeboshi paste, Vegan, vegetarian, wraps

Garden Wraps

January 10, 2011 by epicureanvegan

Garden Wraps -- Epicurean VeganI’m no June Cleaver, but I will go that extra mile to make sure the kid eats a healthy and delicious lunch at school. As I’ve mentioned in an earlier post, it’s important to include kids when making meals, especially when it comes to eating vegan. We’ve been lucky that The Sixth Grader has embraced veganism so willingly and he loves participating in cooking and meal-planning. So he was getting a little bored with St. Ives ham sandwiches, so together, we came up with a new idea: Garden Wraps. Yes, there is work involved—I spent some time Sunday afternoon making them, but golly, Wally, they are so good and worth it!

INGREDIENTS:
Spinach wraps/tortillas
Hummus
Cucumber, diced
Carrots, julliened
Red onion, chopped
Celery, sliced
Tomato, diced
Avocado, sliced
Daiya cheese
Optional: cooked Boca “chicken” nuggets, diced

Garden Wraps -- Epicurean Vegan

Layer 2-3 spoonfuls of hummus on a tortilla, then the rest of the ingredients.

Garden Wraps -- Epicurean VeganFold in the sides first, then roll from the bottom. Slice in half and wrap with plastic wrap. I made several for both The Sixth Grader and I for lunch this week—it’s a quick and healthy snack/lunch to grab, especially if you don’t have a lot of time. Enjoy!

Garden Wraps -- Epicurean Vegan

Ready to grab and go!

Filed Under: Lunches Tagged With: healthy, hummus, school lunches, Vegan, vegetarian, wraps

Vegan Concert: Red Rocks Amphitheatre in Morrison, CO

August 31, 2010 by epicureanvegan

Last night we saw Ray LaMontagne and David Gray at Red Rocks Amphitheatre in Morrison, CO—just west of Denver. If you’re never been to a show at Red Rocks, you have to make a trip; it’s one of the BEST venues around to see a concert.  It just doesn’t get any better. The weather was phenomenal and with a view of the Denver lights, there’s not a bad seat in the place. Then the moon came out. It was like an orange slice in the sky:

We went with another couple, who also happen to vegan, and since you’re allowed to bring outside food in, it was easy to throw together a picnic. Before we left for the 1 to 1-1/2 drive, I made up some hummus wraps:

On a garlic and herb tortilla, I spread on some hummus, added cucumber, tomato, and sprouts. I also brought along some extra hummus and some very delicious multi-grain flax seed crackers.

Our friends brought fruit, cookies, and some amazing banana cake/brownies that were so delicious! (I will definitely get the recipe)! There is nothing like going to Red Rocks and seeing some of your favorite musicians, while enjoying some awesome vegan food! It can be done!

Filed Under: My Vegan Life Tagged With: concert, David Gray, hummus, picnic, Ray LaMontagne, Red Rocks Amphitheatre, wraps

Avocado & Cranberry Mustard Turkey Wraps with Sweet Potato Fries

May 5, 2010 by epicureanvegan

Avocado and Cranberry Mustard Turkey Wraps with Sweet Potato Fries -- Epicurean VeganThis is a simple and quick meal and I love the Cranberry-Mustard sauce–perfect for any sandwich or wrap.

INGREDIENTS:
Wraps:
1/2 C Dijon mustard
1/2 C cranberry sauce
6 wraps or tortillas
12 slices Smart Deli turkey
6 slices vegan chese
3 ripe avocados, peeled, pitted and sliced lengthwise (I think 1-2 avocados is plenty)
Salt to taste
Fries:
2 sweet potatoes, peeled and sliced into fries
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 Tbs olive oil

DIRECTIONS:
For the wraps:

Whisk together mustard and cranberry sauce. Warm the wraps briefly, then spread cranberry mustard sauce equally over the wraps. Then place 2 turkey slices on each wrap, a slice of cheese and top with avocado slices.

Avocado and Cranberry Mustard Turkey Wraps with Sweet Potato Fries -- Epicurean VeganFor the fries: Preheat the oven to 400. Whisk together the oil, cumin, salt, and pepper in a small bowl. Pour over potatoes and coat thoroughly. Place on a foil-lined pan and bake for 30 minutes.  Enjoy!

Recipe source (wraps): Living Without

Filed Under: Dinners, Lunches Tagged With: fries, Smart Deli, Sweet potatoes, turkey, Vegan, wraps

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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