I say tempeh salad with "PEA-kanz", although I reckon some might say "puh-KAHNZ". Southern accent or no, this was a hit in our house! It requires just a few ingredients, inspired by this Whole Foods recipe, but the vegan version is much nicer to chickens. The agave nectar in the dressing and grapes add a little sweet flavor, and we ate this atop a bed of cute pea shoots from Local Harvest Grocery. This came together in a snap with The Meat Purveyors as my soundtrack. The band was on my mind since they reunited for a couple of shows in Kansas this week and I'm not there! Oh well, if you couldn't be there either, you might enjoy this little gem from YouTube featuring one of their songs.
Tempeh Salad with Grapes and Pecans
16 ounces tempeh, crumbled into small pieces
2 Tablespoons canola oil
4 teaspoons tamari
1/2 cup Vegenaise
2 teaspoons apple cider vinegar
2 teaspoons agave nectar
1/4 teaspoon celery seed
kosher salt and freshly ground black pepper, to taste
1 cup organic seedless red grapes
2 celery stalks, chopped
1/2 cup pecan halves
Heat the canola oil in a large skillet over medium high heat. Saute the tempeh crumbles for 7-10 minutes, until quite brown. Transfer to a bowl, add tamari, stir and let cool to room temperature. Make the dressing by combining the Vegenaise through salt and pepper in a bowl. Set aside. Toast the pecan halves for a few minutes in a skillet until fragrant, then coarsely chop.
Combine cooled tempeh, dressing, grapes, celery, and pecans. Serve over pea shoots or leafy greens.