If anyone is/was a fan of tuna or chicken salad as a child, currently or never but wanted to know what all the fuss was about, this the vegan equivalent. This recipe works as a stand-alone salad or preferably as the base for a sandwich where lettuce and tomato are involved.
Ingredients:
-1pkg Tempeh
-1 stalk celery, diced
-half a red onion, diced
-small handfull of dill and parsley, chopped
-juice of 1 lemon
-.5c (or more depending on how lucky you're feeling) vegenaise
-salt
-artichoke hearts, chopped
-.25c capers
Method:
"Him: Tempeh salad recipe?
Me: In a bowl crumble tempeh, mix diced celery, red onion, dill, parsley, lemon juice, vegenaise, salt. If youre a baller add chopped artichoke hearts & capers
Him: Flat leaf or curly?
Me: Always flat leaf"
I say "always flat leaf" or Italian parsley, simply because it has way more flavor. In my opinion, and I know I'm no the only one, curly parsley is almost completely bland. A couple other helpful hints for this recipe include:
-using pickled red onion, mmmm.
-pulsing all of these ingredients in the food processor to your desired texture, but using your hands is cooler.
-rinsing your capers before adding, they can be a bit briny.
Enjoy. Tune in this weekend so I can show you how my Thanksgiving dinner went and how to make something I'm confident you probably haven't before. (WHAT COULD IT BE??)
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