Faux Chicken Salad

Faux Chicken Salad

Ingredients

1 package (12 oz.) plain tempeh, cubed
2 cups of vegetable or "not-chicken" broth
2 cups of water
1 celery stalk, thinly sliced
6 - 8 green olives, finely chopped
1/2 large green bell pepper, finely chopped
1 large dill pickle, finely chopped
1 tablespoon of fresh parsley, finely chopped
2 - 3 green onions, thinly sliced
1/2 to 3/4 cup of Vegenaise (vegan mayo)
1 tablespoon of yellow mustard
1 teaspoon sea salt
1 teaspoon of fresh lemon juice
fresh ground black pepper to taste

How we make it

Bring the water and vegetable broth to a boil in a medium sized saucepan. Add the tempeh cubes, reduce to a simmer and cook for about 10 minutes. Remove from the heat and place in a bowl in the freezer, to cool, until the rest of the dish is ready.

In a large bowl combine all of the other ingredients and mix well. You may want to start with 1/2 cup of Vegenaise and add the rest after adding the tempeh, just to adjust to your likeness for consistency.

After mixing everything well, add the cooled tempeh and refrigerate til ready to use or for at least 20 to 30 minutes.

Serve in pitas or with flatbread with a side of nice green vegetables such as kale and some fresh fruit. We sautéd kale with garlic and added some sliced fresh pears to the plate.

Makes enough for three or four medium pitas.

Per serving (about 1/4 of the recipe): Calories 181, Calories from Fat 81, Total Fat 9.64g, Saturated Fat 1.95g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 960mg, Potassium 471mg, Total Carbs 10.98g, Dietary Fiber 1.2g, Sugars 1.3g, Protein 16.55g