Tempeh Salad Sandwich Recipes

TEMPEH SALAD SANDWICH

Tempeh Salad Sandwich image

Make and share this Tempeh Salad Sandwich recipe from Food.com.

Provided by Dancer

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces tempeh
3 tablespoons mayonnaise
2 teaspoons prepared mustard
2 green onions, chopped,including green tops
1 stalk celery, diced
1 tablespoon pickle relish
1/4 teaspoon salt
12 slices whole wheat bread
6 lettuce leaves
6 slices tomatoes

Steps:

Steam the tempeh over boiling water for 20 minutes, cool.
Grate the cooled tempeh and mix it with the nayonaise, mustard, onions, celery, pickle relish, and salt.
Cover and chill if time allows.
Serve on whole wheat bread with lettuce and sliced tomatoes.

Nutrition Facts : Calories 225.5, Fat 6.1, SaturatedFat 1.3, Sodium 417.7, Carbohydrate 29.7, Fiber 4.7, Sugar 4.8, Protein 15

TEMPEH "CHICKEN" SALAD

Tempeh

For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 40m

Yield 4 sandwiches

Number Of Ingredients 10

Ingredients

12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickle, minced
2 -3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper

Steps:

Place the cubed tempeh in a saucepan of boiling, salted water.
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
I usually toss it in the fridge.
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
This will keep covered in the fridge for 2-3 days.
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

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