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Mock Chicken Salad

What you need: 

16 oz. tempeh
1/2 cup soy sauce
4 cloves garlic, crushed
4 cup water
celery, chopped
red onion, minced
1/3 cup Veganaise
parsley, minced
salt, pepper
1 teaspoon Dijon mustard and vegan Worcestershire to taste

What you do: 

Slice tempeh horizontally into four equal pieces. Combine soy sauce, water and garlic. Bring liquid to a boil, slide in the tempeh, lower heat and braise for a minimum of one hour...two is better. You can do this ahead of time and then refrigerate the braised tempeh until you're ready to make the salad. Chop tempeh into 1/2 inch cubes. Place in a bowl and add as much chopped celery, red onion and parsley as you like. Combine Veganaise, mustard, Worcestershire, salt and pepper and pour over salad. Toss to coat. You may like to add additional Veganaise or mustard. Chill for a couple of hours so flavors have time to marry. Check for salt when you are ready to serve it. I make sandwiches on wholegrain bread, adding sliced tomatoes and broccoli sprouts. Yum! My kids both love this.

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