When it’s time for summer, you’re thinking picnics, road trips, beach/pool – and packing a sandwich is one way to make all those things even more fun.
This tempeh sandwich stuffing comes together in a snap and has a savory sophistication sure to please everyone. It’s gluten free and is a delicious taste of summer!
Tempeh Sandwich Salad
2 packs tempeh, steamed & crumbled
1 cup finely chopped carrots
1 cup finely chopped celery
1/2 cup finely chopped scallions
1/3 cup vegan mayo
2 Tbs. fresh thyme, de-stemmed
2 Tbs. fresh parsley, minced
1 Tbs. yellow mustard
1 Tbs. A1 sauce (or use vegan Worchestershire sauce)
1 tsp. dried sage
1 tsp. celery seed
1 tsp. dried dill
salt and pepper, to taste
Steam tempeh using a stovetop, microwave or electric steamer until tender. (Time will vary based on method. Stovetop, about 7 minutes. For microwave or electric steamer, consult directions on appliance.) This step isn’t crucial, but it will soften the tempeh and help it absorb the flavors of the herbs, as well and taking away the touch of bitterness tempeh sometimes has. Allow to cool and crumble into bite sized pieces.
In a large bowl, combine steamed tempeh, chopped carrots, chopped celery, chopped scallions, vegan mayo, thyme, parsley, mustard, A1 sauce, dried sage, celery seed, dried dill and salt & pepper if using. Fold together and chill before eating. Can be made a day ahead of time.
Serve in sandwiches with lettuce, tomatoes, sprouts, onion. pickles or other fixins you like. This tempeh salad is great in tortillas or in lettuce wraps as well.