Lux Hippie Tempeh Salad Sandwich
This recipe is so yummy! The flavor of the sweet, juicy grapes and the crunchy, fresh celery combined with the rich pecans and tempeh is pretty amazing. I made this for lunch over the weekend. My sister tried a bite and loved it so much that she immediately went to the store to buy more ingredients to make some for herself, because I wasn’t about to share, yes, its that good :-).
Prep time: 30 minutes; serves 4
Ingredients:
8 oz tempeh, cut into half inch cubes
2 stalks celery
½ cup red seedless grapes, sliced lengthwise
½ cup pecans
2 green onions, finely chopped
1 ½ tablespoons olive oil
2 tablespoons vegan mayo (I use vegenaise)
2 teaspoons garlic powder
2 teaspoons apple cider vinegar
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon cracked pepper
Directions:
1. In a large skillet over medium heat, heat olive oil and add tempeh. Cook about 5 or so minutes, until the tempeh is crisp and golden-brown on the outside.
2. Meanwhile, in a large bowl, add celery, grapes, pecans and onions.
3. In a small bowl mix mayo, garlic powder, vinegar, poppy seeds, salt and pepper. Add this mixture to the celery mixture and stir thoroughly
4. Add tempeh and stir thoroughly. Serve in a warm whole wheat wrap, or my favorite, on a fresh French baguette. It is also good over a fresh bed of spinach or romaine.
