“CHICKEN” SALAD WITHOUT THE CHICKEN
Yield: 25 two-ounce servings

Be sure to allow prep time for this recipe. It can be made up to two days ahead of time and kept refrigerated until ready to serve.

Ingredients:
Tempeh 4 pounds,
Tamari 3 oz,
Lemon juice 2 oz,
Vegetable stock 18 oz,
Poultry seasoning 2 oz,
Vegan mayonnaise 1 pint,
Prepared mustard 1 oz,
Vinegar 1 oz,
Granulated garlic ½ oz,
Black pepper ½ oz,
Green cabbage, shredded 1-1/2 pounds,
Red cabbage, shredded 12 oz,
Carrots, shredded 6 oz,
Bell pepper, diced 4 oz.

Chop tempeh into 1-inch pieces and steam 5-7 minutes in a commercial steamer or 10-12 minutes on a stove top steamer. Drain and cool. In a large bowl, mix tamari, lemon juice, vegetable stock and poultry seasoning. Add tempeh and allow to marinate for at least 4 hours. In a medium bowl, mix mayonnaise, mustard, vinegar, garlic and pepper. Chill. Remove tempeh from marinade and place a single layer on a baking sheet. Bake for 10 minutes at 325 degrees or until golden. Allow to cool. Toss cabbages, carrots and bell pepper together. Mix in dressing and gently mix in tempeh. Serve chilled.

Variations: For a Southwestern flavor, omit poultry seasoning and use red pepper flakes; for a Mediterranean flavor, omit poultry seasoning and add dried basil and oregano in equal parts; and for an Indian flavor, omit poultry seasoning and add curry powder and cumin in equal parts.