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Tempeh Salad On Hearty Whole Wheat Recipe - Cooking Index

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Tempeh Salad On Hearty Whole Wheat

This salad spread is great on its own, but it also makes a good replacement for egg salad. Try it served on crackers for an appetizer.

Courses: Main Course, Sandwiches, Vegetarian
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlTamari
  = (or soy sauce)
1 tablespoon 15mlUmeboshi vinegar - (optional)
  = (or red wine vinegar)
1/4 teaspoon 1.3mlHot pepper sauce
1/2 cup 55g / 1.9ozFinely-chopped celery
1/2 cup 55g / 1.9ozGrated carrots
1/4 cup 36g / 1.3ozFinely-chopped dill pickle
1 tablespoon 15mlDijon mustard
1 teaspoon 5mlPrepared horseradish
1/2 cup 118mlSoy mayonnaise
1/2 teaspoon 2.5mlSalt - or to taste
1/4 teaspoon 1.3mlFreshly-ground black pepper
12   Whole-wheat bread
  Shredded lettuce - as needed
  Sliced tomatoes - as needed

Recipe Instructions

Cut tempeh in half crosswise. Cut again in half lengthwise to yield four pieces. Steam tempeh over simmering water 20 minutes. While tempeh is still hot, crumble into bowl. Add tamari, vinegar (if using) and hot sauce. Bring to room temperature.

Add remaining ingredients, mix well and adjust seasonings to taste.

Spoon tempeh mixture onto half of bread slices, top with desired amount of lettuce and tomatoes and cover with remaining bread.

This recipe yields 6 servings.

Per Serving: 294 Cal; 12g Prot; 9g Total Fat (1 Sat. Fat); 46g Carb.; 0mg Chol; 800mg Sod.; 6g Fiber.

Source:
Vegetarian Times, September 2001

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