Two-Way Tempeh Salad

Name: Two-Way Tempeh Salad
Yield: Makes 4 Servings
Ingredients: ½ teaspoon curry powder or poultry seasoning; ½ teaspoon curry powder or poultry seasoning; 1 teaspoon freshly squeezed lemon juice, plus more as needed; 1 tablespoon spicy brown or Dijon mustard, plus more as needed; Freshly ground black pepper; Sea salt; ½ cup vegan mayonnaise; ¼ cup thinly sliced scallion greens, or 4 teaspoons dried chives; 8 ounces tempeh, cut crosswise into four equal pieces; 1 cup shredded carrots; ¼ cup minced fresh cilantro or flat-leaf parsley, lightly packed; 1 tablespoon spicy brown or Dijon mustard, plus more as needed; ¼ cup thinly sliced scallion greens, or 4 teaspoons dried chives; ¼ cup minced fresh cilantro or flat-leaf parsley, lightly packed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Everyone clamors for more of this chunky salad, loaded with meaty tempeh in a creamy, herbaceous dressing. It’s great on low-FODMAP crackers or in sandwiches made with 100% sourdough spelt or wheat bread or gluten-free vegan bread. For an attractive luncheon, scoop the salad onto lettuce-lined plates, garnish it with a little paprika, and surround it with fresh tomato wedges and/or pickled vegetables. The two-way twist comes with the seasoning options: cil

Ingredients

Lunch
Gluten-free
Vegan

Ingredients

Method