Curry Tempeh “Chicken” Salad | Blissful and Fit
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Curry Tempeh “Chicken” Salad

@MaryLiny on Twitter was asking for a “Chicken” Salad recipe made with TVP. That stuff is just crap! It is highly processed and made from soy protein isolates (the stuff that gives soy a bad rap that you want to stay far away from). This recipe is made with Tempeh, which is a fermented soybean product, and is super good for you. Protein is an essential nutrient needed to maintain good overall health, but your best choices are going to be plant-based proteins that are unprocessed, especially fermented soy products like tempeh, miso, shoyu, and natto. These fermented foods have great health benefits like building up and supporting the digestive system and strengthening the immune system.

This was a HUGE hit at my Tempeh class last month. Hope you enjoy it! If you don’t like curry powder you can just leave it out.

Curry Tempeh “Chicken” Salad
Makes 4 servings

8 ounce package tempeh
1 celery stalk, diced
1/3 cup currants
1/3 cup slivered almonds
1/2 cup Vegenaise (vegan mayo)
1 tablespoon yellow mustard
1 tablespoon curry powder
1 tablespoon apple cider vinegar
Sea salt and black pepper, to taste

Directions:
Boil or steam tempeh for 10 minutes. Cool then crumble into a bowl and combine with celery currants and almonds. Combine the rest of ingredients in a small bowl. Stir into veggie mixture until well combined.

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Posted in Lunch/Dinner Ideas, Protein, Recipes on 02/14/2010 05:10 am
 

20 Comments

  1. thank you! off to get the ingredients…will report back! sounds yummy!

    Reply

  2. Hey Christy!

    Thanks for commenting 🙂 I just added you on Twitter. My name on there is also jennshaggy. Tweet away!

    BTW shoot me an e-mail if you have some time. I have a question for you.

    veganizeit@gmail.com

    Reply

  3. mmmm! i will have to try this asap! does the veganaise taste very different than traditional mayo?

    Reply

  4. I love all your recipes! Thanks for following me on Twitter! I can’t wait to read more. When I studied for a year in Australia I became really interested in a macrobiotic diet, but in midwestern America it really is hard to follow!

    Reply

  5. just the other day i was a bit sad because i knew being a vegetarian meant i wouldn’t be able to eat my favorite chicken salad anymore – not that it is stopping me from making the change. this sounds amazing and a much healthier, kinder replacement. thanks so much. we’ll be making this next week 🙂

    Reply

  6. Awesome Jenn! Let me know how you like it!

    Reply

  7. Hi, Well this was definitely something new, I really liked it as I am new to this

    Reply

  8. My friend is driving cali to see us, she might actually enjoy that one.

    Reply

  9. I love love love this recipe!

    Reply

  10. How about adding raisins versus currants? I might try sunflower seeds versus almonds because Im too lazy to go to the store today. Will report back…

    Reply

  11. Sounds good.  1/2 of veganaise though, made from deadly canola oil, is like pouring glue into your heart.  I'll try with peanut oil based homemade mayo or yogurt instead.

    Reply

    • Jeff, I use vegenaise sparingly in my diet and always buy the olive oil/flax version though that is not much healthier either. Home made vegan mayo would be great or yogurt would work too!

      Tina, raisins would be just fine and any nut would work I guess! Let us know how it is!

      Reply

  12. Oh, I love this!!! Everytime I think I don't like tempeh, I tell myself I just haven't given it enough of a chance. This might be the recipe to convince me, because it sounds amazing!

    Reply

  13. Shalomesque

    How many servings is this?

    Reply

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