Vegan Deli Tempeh Pecan Salad
When I decided on Vegan Deli‘s Tempeh Pecan Salad (page 80) for a weekend lunch, I thought it would be tasty, but I can’t say I was expecting anything special. The recipe only has 6 ingredients, and no deli salad could be better than Awesome Eggless Salad! After a no-effort preparation and a couple hours chilling in the refrigerator, I served the cold tempeh salad over spinach with tomato slices and vegan buttered toast. What a perfect lunch! I dare say I liked this chickenless salad even better than my favorite eggless salad, but maybe that’s comparing apples and oranges. I’m thrilled to share this quick and easy recipe, because I think it will be perfect for packing work and school lunches or just a simple Sunday lunch.
Tempeh Pecan Salad
- 1 8-ounce package frozen tempeh, thawed
- 1/2 cup vegan mayonnaise
- 1/2 cup chopped pecans
- 1/2 cup diced celery
- 2 tablespoons finely minced red onion (optional)
- 2 tablespoons fresh minced parsley
- Salt and pepper
Steam the tempeh for 20 minutes, then cool. Cut into 1/4 inch cubes, and place in a bowl. Add the remaining ingredients and mix gently. Chill thoroughly before serving.
Don’t forget to enter this week’s IET giveaway for a chance to win a copy of Lick It, the vegan ice cream recipe book!