Move Over Chicken Salad…
This tempeh recipe was inspired by something similar that I came across several years ago, somewhere along my plant-based journey. If I could remember where, I’d be giving the creator some recognition right now, but sadly, I have no idea. Regardless, it’s been adapted to my own liking and I’m sure you’ll adapt it to yours. It’s probably a little different everytime I make it because of what I have in the frig.
I don’t know about you, but sometimes I just want a kick-butt sandwich. Something I can eat pickles with! 🙂 Back in the day when animals filled the middle of my bread, I would have salty chips and a nice sour pickle with my lunch. Today I only let chips join the party on a rare occassion (or preferably at an actual party where I’ll partake of a few) and opt to use celery sticks instead for their natural saltiness and crunch. But I still love me a good pickle (or some crunchy marinated garlic cloves from the olive bar!) with a sandwich.
- 1 8 oz package of tempeh
- ¼ cup walnuts, lightly toasted
- 2 stalks celery, chopped
- 2 small carrots, shredded
- ¼ cup chopped red bell pepper
- 3 scallions (or use onion if you prefer), minced
- ⅓ chopped fresh herbs of your choice (I like dill and parsley)
- ½ tsp cumin
- 1 clove garlic minced, or ¼ teaspoon granulated garlic
- 2 T mayonnaise (preferably vegan), *optional
- 2 T whole grain mustard
- ¼ t salt, or to taste
- fresh cracked black pepper, to taste
- 4 burrito size whole grain wraps, or you can use bread but it will be pretty messy!
- *If you want to avoid mayo, you can just use mustard or some mashed avocado, or both, instead.
- Steam or boil the tempeh (cut into fourths) for 10-15 minutes. If boiling, you can boil in water with a tablespoon or two of tamari or soy sauce, or vegetable broth. Remove and let cool enough to touch with your hands.
- Meanwhile, gather, chop and shred all the vegetables. Lightly toast the walnuts in a dry skillet, the oven or the microwave and chop to your desired consistency.
- Crumble the tempeh into a bowl using either your hands or a fork.
- Toss in the rest of the ingredients and stir well to combine. Taste for seasoning (flavors will develop more as it sits).
- Fill a wrap with the tempeh filling. I like to add tomato and avocado and sometimes some lettuce if I’ve got the room. You could also try it piled on top of a green salad, or scooped up with some whole grain crackers.
This tempeh recipe probably won’t be a hit with the little ones, but anyone who appreciates a healthy, savory meatless sandwich filling with a nice blend of textures will enjoy this wrap. I always get the “wow! what’s that?” response when others see me eating this. Next time you’re looking for a great vegan or vegetarian sandwich to take along to work or a picnic, or just a new tempeh recipe, try this one!