Tempeh & Tarragon Mock Chicken Salad
It's spring in New Zealand so I'm coming up with recipes for warmer weather. This one is now my new favorite thing. About 25 minutes prep time including steaming the tempeh.
500 grams tempeh (I get 2 pkg.s Tonzu organic)
2 tbsp soy sauce
1/2 cup spring onion, chopped
1/3 cup celery, chopped
1/2 cup pecans, chopped
1 orange bell pepper (or 'capsicum' for my fellow Kiwis), chopped
1/4 cup vegan mayo (store bought or recipe that follows)
1 tbsp prepared Dijon mustard
1 tsp garlic powder (if using store bought mayo)
2 tsp soy sauce
2 tsp dried tarragon (or 2 tbsp fresh tarragon, chopped)
pepper to taste
sprinkle of paprika
Chop tempeh into 1/2 inch cubes. Add 2 tbsp soy say sauce and stir to coat. Steam for 20 minutes, covered, over boiling water. (If you don't have a steamer basket, stick a colander on top of a saucepan and cover with some tin foil). Set aside to cool.
In a large bowl mix spring onion, celery, pecans, bell pepper and tempeh. Add the 1/4 cup mayo. Add a bit more if you like a creamier salad for sandwiches. Add mustard, garlic, the 2 tsp soy sauce, tarragon and pepper. When serving, sprinkle with paprika.
Best if it has a chance to chill for at least an hour so that the tarragon flavor comes through.
MAYO
Here's my recipe. If using this, you probably won't need any garlic added to the salad recipe --
[edited to reduce sesame oil from 1 tbsp to 2 tsp]
1/2 cup unsweetened soymilk
2 tsp sesame oil
2 tbsp peanut oil
1 cup canola oil
2 tsp garlic powder
1 tbsp prepared Dijon mustard
1 tbsp Newman's Own Lite Balsamic Vinaigrette (or just use balsamic vinegar)
salt & pepper to taste
In a food processor, begin mixing the soy milk while slowly adding the oils in a thin stream. Mixture will thicken as it emulsifies. Add more canola oil if needed for consistency you want.
Season with garlic, mustard, vinaigrette, salt and pepper.
500 grams tempeh (I get 2 pkg.s Tonzu organic)
2 tbsp soy sauce
1/2 cup spring onion, chopped
1/3 cup celery, chopped
1/2 cup pecans, chopped
1 orange bell pepper (or 'capsicum' for my fellow Kiwis), chopped
1/4 cup vegan mayo (store bought or recipe that follows)
1 tbsp prepared Dijon mustard
1 tsp garlic powder (if using store bought mayo)
2 tsp soy sauce
2 tsp dried tarragon (or 2 tbsp fresh tarragon, chopped)
pepper to taste
sprinkle of paprika
Chop tempeh into 1/2 inch cubes. Add 2 tbsp soy say sauce and stir to coat. Steam for 20 minutes, covered, over boiling water. (If you don't have a steamer basket, stick a colander on top of a saucepan and cover with some tin foil). Set aside to cool.
In a large bowl mix spring onion, celery, pecans, bell pepper and tempeh. Add the 1/4 cup mayo. Add a bit more if you like a creamier salad for sandwiches. Add mustard, garlic, the 2 tsp soy sauce, tarragon and pepper. When serving, sprinkle with paprika.
Best if it has a chance to chill for at least an hour so that the tarragon flavor comes through.
MAYO
Here's my recipe. If using this, you probably won't need any garlic added to the salad recipe --
[edited to reduce sesame oil from 1 tbsp to 2 tsp]
1/2 cup unsweetened soymilk
2 tsp sesame oil
2 tbsp peanut oil
1 cup canola oil
2 tsp garlic powder
1 tbsp prepared Dijon mustard
1 tbsp Newman's Own Lite Balsamic Vinaigrette (or just use balsamic vinegar)
salt & pepper to taste
In a food processor, begin mixing the soy milk while slowly adding the oils in a thin stream. Mixture will thicken as it emulsifies. Add more canola oil if needed for consistency you want.
Season with garlic, mustard, vinaigrette, salt and pepper.