Coronation Tempeh Salad Sandwich (vegan mock chicken salad)
"Coronation Chicken Salad" comes from London, where Indian-influenced cuisine is quite popular. This is our vegan translation.
Tempeh is one of the healthiest soy protein sources, because it is fermented, which breaks down certain enzymes that are naturally present in the soybean that prevent proper digestion and absorption.
one medium bowl
steamer basket and large saucepan
Ingredients for tempeh salad
1 8-ounce package of Tempeh
1/4 to 1/3 cup mayonnaise, vegenaise, nayonaise, etc
1 tsp curry powder
1/4 tsp sea salt, or to taste
one handful golden or regular raisins
one handful slivered almonds, toasted
Ingredients for sandwich:
more mayonnaise, vegenaise, nayonaise, etc
toast (we like toast made from sprouted-grain bread)
Crumble the tempeh into a steamer basket, and steam for 15 minutes. Then either chill in a refrigerator for 2 hours, or quick-chill by tossing with ice cubes and a little water, and draining.
Toast your slivered almonds in a dry skillet, stirring contantly, until they barely turn golden. Or toast on a baking sheet at 350 for 5-10 minutes
Combine chilled tempeh and all the tempeh salad ingredients in a bowl, and stir until combined, breaking the tempeh up into bite-sized pieces. Add up to an additional 1/4 tsp salt, to taste, and stir again.
To make a sandwich, spread one pice of toast with mayo/vege/nayonaise, and spread the other piece with chutney. Use about 1/4 of the prepared salad per sandwish, and top with salad greens. Yum!
[back to recipe index]