CHICOPEE, Mass. (Mass Appeal) – It’s a vegetarian spin on the classic Waldorf Salad. Mary Lawrence, Owner and Executive Chef, WellonWheels.com, showed us how to make a Tempeh Waldorf Salad.
Tempeh Waldorf Salad
8 ounces tempeh (Lightlife), cut into cubes
1/2 cup vegan mayonnaise
1 Tbl Dijon mustard
1 Tbl fresh squeezed lemon juice
1/4 tsp garlic powder
1/4 tsp sea salt
1 stalk celery, diced fine
1/4 cup red onion, diced fine
1/2 cup Granny Smith apple, diced fine
1/2 cup chopped walnuts
1/2 cup red seedless grapes, sliced in half
Bring a large pot of water to a boil. Add tempeh cubes and boil 5 minutes, then drain and rinse with cold water until cool to the touch. Squeeze tempeh cubes over colander to remove excess water and set aside. In a large mixing bowl, whisk together vegan mayonnaise, mustard, lemon juice, garlic powder, and sea salt. Combine with crumbled tempeh and remaining ingredients, mixing lightly but well.