Walnut and cranberry tempeh salad sandwich
This recipe will convert any hard-core meat eater to tempeh, similar to a Waldorf-style salad. So delish!
Walnut and cranberry tempeh salad sandwich
This recipe will convert any hard-core meat eater to tempeh. Great for this time of year when people are making sandwiches with leftovers.
Ingredients
- Handful of walnuts (we like to roast them a bit), chopped
- ½ apple, diced
- 1 stalk celery, diced
- ½ c red onion
- 3 big dollops vegan mayo
- Dollop of vegan yogurt
- 1 tsp lemon juice
- 8 oz packet of Tootie’s Tempeh
- ½ tsp crushed rosemary
- ½ tsp thyme
- 1 Tbsp olive or avocado oil
- Salt & Pepper to taste
- 1/2 can (or 4 oz fresh) cranberry sauce
Instructions
- Break, crumble or cut the tempeh into small chunks and saute in oil with the thyme and rosemary, tossing frequently, until the tempeh is golden brown. Set the pan aside to cool.
- In a bowl add the apple, celery, onion, walnuts, and lemon juice and mix together. When the tempeh is cool, add it to the bowl and add the mayo and yogurt and mix everything together. Add salt and pepper to taste. Make sandwiches on bread with a generous amount of cranberry sauce, top with lettuce. Yum!