Tempeh “Chicken” Salad in Mini Pita Pockets
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It tastes like chicken!
What the heck does that even mean anymore?!
This flavor packed, cholesterol free alternative to the original cluck version will wow your friends...promise.
Ingredients
Setup
- 16oz tempeh
- ¼ C sweet pickle relish
- ¼ C celery, chopped fine
- ¼ C red onion, chopped fine
- ¼ C red bell pepper, chopped fine
- ¼ C green bell pepper, chopped fine
- ¼ C raw sunflower seeds
- ¼ C scallions, sliced fine
- 2-3TBS Braggs Liquid Amino (or soy sauce)
- 3 TBS Italian Parsley, chopped fine
- Juice of one lemon
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp dried dill
- 1 C vegan mayo
- 1 package of mini pocket pitas
Directions
Break tempeh into chunks and steam for 10 minutes. Set aside and cool. Mix all other ingredients in a bowl. Crumble cooled tempeh into mixture and refrigerate for about an hour. Scoop about 1-2 TBS of the mixture into mini pocket pitas and serve.
TIP:
This is also darn good scooped on a bed of lettuce or dolloped on to mini rye crisps and passed in a part setting. (you're welcome...)