LuAnn’s Tempeh Salad with Chutney Dressing

This somewhat exotic and colorful salad features chewy tempeh, crisp celery, red grapes, and pineapple, tossed in a flavorful chutney dressing.

Ingredients

Salad

• 1 cup uncooked brown and wild rice mix
• 3 cups water
• 1/2 teaspoon salt
• 2 (8 ounce) packages tempeh, cut in 1/2 inch cubes
• 1 (8 ounce) can pineapple tidbits, drained
• 2 cups sliced celery
• 1 1/2 cups red seedless grapes, halved

Dressing

• 3/4 cup vegan mayonnaise-type spread (such as Vegenaise)
• 1/2 cup sweet mango chutney
• 2 teaspoons McKay’s chicken-style seasoning (powdered vegetarian "chicken" bouillon)
• 1 teaspoon curry powder
• 1 teaspoon onion powder
• 3/4 cup roasted and salted cashew pieces

Instructions

1. In a medium saucepan, combine the rice, water, and salt, bring water to a boil, then reduce heat to medium low, cover and simmer for 40 to 45 minutes or until the rice is just tender. Do not overcook.
2. Meanwhile, in a mixing bowl, combine the remaining salad ingredients.
3. In a small separate bowl, stir together the dressing ingredients.
4. Transfer the cooked rice to a strainer held over the sink, run cold water over the rice until it is completely cool, then drain thoroughly.
5. Add the rice and prepared dressing to the tempeh and other salad ingredients, then stir gently until well combined.
6. Cover and chill before serving.

Attribution

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.