Last summer, when Dark Follies was on the road quite a bit, our fearless leader brought along these fabulous picnic lunches. Everyone raved about the curried chicken salad she made. She also provided a curried egg salad version for the vegetarians. Since I don’t eat meat, and I’m not a huge fan of egg salad, I decided I’d make my own version.
This past weekend, I brought it along to our gig at the Steampunk Festival in Waltham, MA. It went over very well, and a couple of troupe members asked for the recipe. So I thought I’d share it here, in case anyone else would like to sample it. My version is vegan, though you could use regular mayo instead, and have it just be vegetarian. Either way it’s rather yummy!
Curried Tempeh Salad
- 2 packages tempeh
- 1/4 an onion, chopped finely
- 2 tsp. spicy mustard
- 2 tsp. relish
- 1/2 c. veganaise (vegan mayonnaise)
- 1 tsp. chives
- 3 tsp. curry powder
Cut each chunk of tempeh in half. Place all the tempeh in a pan with 1 inch of water. Bring to a boil, then turn down so the water is simmering. Steam the tempeh for approximately 15 minutes. Remove from heat and allow it to cool.
Combine all other ingredients in a bowl and mix well. Add the tempeh and break it up with a fork as you stir it. Mix well. Chill in the refrigerator.
Works great as a sandwich filling, on a bed of lettuce, or as a dip for veggies, corn chips, or crackers.