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Friday, June 8, 2012

Deli-Style Tempeh Salad

(Makes four or so servings)
  For the dressing:
3 tablespoons Veganaise (or other non-dairy mayo you prefer)
2 tablespoons mustard (I like French's here, but dijon will work)
2 tablespoons nutritional yeast flakes
4 tablespoons apple cider vinegar

 For the salad:
16 ounces tempeh, chopped into small cubes
One 15-ounce can garbanzo beans (or navy/pinto beans would work as well), rinsed under cold water
1 large carrot, shredded
1/4 cup sunflower seeds
Salt and pepper to taste
1/2 cup chopped fresh herbs such as Italian parsley, dill or basil (whichever you prefer)
Whisk together all dressing ingredients until combined. Place garbanzo beans, tempeh, carrot, and sunflower seeds into a medium-sized bowl, and toss with the dressing. Add salt and pepper to taste. Finally, stir in fresh herbs, reserving a few for the very top of the salad.  

 (Recipe courtesy of

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