This Memorial Day is another Meatless Monday for this green diva! Here’s one yummy tempeh salad recipe I’ll be making!
I made this one up last summer and it has quickly become a family favorite. It’s pretty much how I would’ve made a good tuna salad in the old days — adding pasta (gluten-free of course) to stretch it a bit. I feed my family this version, but I make mine curry flavored . . . yum.
1/4 cup red onion – finely chopped
1/4 cup carrots – finely chopped
1/4 cup celery – finely chopped
1/4 cup red cabbage – finely chopped
2 Tbls – scallions – chopped
1/4 cup raisins
1/2 cup mayonnaise
2 Tbls – organic sweet relish
2 Tbls – your favorite vinaigrette
1 pkg. tempeh – chopped into 1″ cubes
2 Tbls olive oil
2 cloves garlic – crushed
salt & pepper to taste
1 Tbls curry powder (optional)
Cook the pasta according to the directions.
Sautee the tempeh in the olive oil. Add the garlic in the last couple of minutes. Let everything cool a bit, then mix it all up, and enjoy!