Tempeh Dill “Chicken” Salad
Per 3⁄4 cup
1 8-ounce package tempeh, diced small
Water for boiling
3 tablespoons vegan mayonnaise
2 teaspoons lemon juice
1⁄2 teaspoon garlic powder
1 teaspoon Dijon mustard
2 tablespoons sweet pickle relish
1⁄2 cup green peas
2 stalks celery, diced small
1 tablespoon chopped fresh dill
Cover tempeh with water and simmer for 10 minutes, until tempeh is soft. Drain and allow to cool completely.
Whisk together mayonnaise, lemon juice, garlic powder, mustard, and relish.
Combine tempeh, mayonnaise mixture, peas, celery, and dill and gently toss to combine.
Chill for at least 1 hour before serving to allow flavors to combine.
Curried Chicken Tempeh
For curried chicken salad, omit the dill and add 1⁄2 teaspoon curry powder and a dash of cayenne and black pepper. If you don’t feel up to dicing and simmering tempeh, try combining the dressing with store-bought mock chicken, or even veggie turkey or deli slices.