I never liked chicken or tuna salad as a kid. I loathed mayonnaise, and a mere whiff of tuna made me gag (still does! some things never change). Perhaps this was all prescient of my vegan identity today. Still, there's something about a protein-rich salad, perfect for stuffing into sandwiches and eating at a picnic lunch, that's appealing to me.
Instead of using vegan mayonnaise, of which I'm not a fan, this creamy curried tempeh salad utilizes savory cashew cream. I used this recipe (minus the sugar called for), but feel free to use your favorite rendition (or vegan mayo, if that's your thing). My favorite way to eat this salad is in a collard wrap, but feel free to scoop it into your vessel of choice.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 8 ounces tempeh, cut into 1/2-inch chunks
- 2 stalks celery, chopped
- 1/2 cup carrots, shredded
- 1/4 cup raisins
- 2 tablespoons relish
- 1/4 cup red onion
- cashew cream
- 1 tablespoon mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- Black pepper, to taste
Directions
1. Optional step: Place chopped tempeh in a pot with boiling water and steam for 8-10 minutes. This helps to remove any bitterness and help the tempeh absorb flavors.
2. In a mixing bowl, mix together cashew cream, curry powder, turmeric, mustard, and salt until fully combined.
3. Add tempeh to the mixture, and stir to coat evenly.
4. Add celery, carrots, raisins, relish, and red onion to the mixture and toss to combine.
5. Top with freshly ground black pepper, and enjoy!
Also by Molly: Vegan Vanilla Rose Latte
Related: Vegan Green Curry Noodle Bowl
Asian Inspired Vegan Tempeh Bowl
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Photos: Molly Lansdowne
