Tempeh Chickn Waldorf Salad Wraps
OK, so this recipe isn’t totally new. More of a new spin on an old classic, if you will.
I’ve been making cranberry walnut chickpea salad sandwiches since my first days as a vegan. It was one of the first ones I really “veganized”, though there are now probably a million variations of chickpea salad sandwiches out there now.
I used to LOVE shredded chicken with a little but of mayo, celery, walnuts, cranberries and parsley, because I was vegetarian. It was super easy to make, was good for a meal on-the-go and worked as a wrap, a salad served on lettuce or just straight up, as it was. I ate it constantly and it was initially the easiest thing to make plant-based with just the replacement of chickpeas and vegan mayo.
And though I still love my chickpea version, I wanted to up the protein a bit, change the texture, and use tempeh instead.
And goddamn, is it a good choice! It’s a little less dry than the chickpea version and absorbed the mayo significantly better. I’ve been digging it as a wrap for the most part, but plan to take some hiking, just as is, my next trip!
1 8 oz package organic tempeh, crumbled
1 cup chopped Granny Smith apples
1 cup chopped walnuts
1 cup chopped celery
1/2 cup chopped dried cranberries
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
3/4 cup-1 cup vegan mayo, based on desired moisture
- Saute tempeh in a frying pan over medium heat in about 1/2 cup water for 8-10 minutes or until tender and liquid is absobred
- Toss all ingredients together in a mixing bowl and stir in vegan mayo
- That’s it! Serve over Romaine or in pitas/wraps