Monday, May 21, 2012

Tempeh-Walnut "Chicken" Salad Wraps

I never get tired of sandwiches, and find myself enjoying them for lunch, dinner, and sometimes even breakfast. The recipe for "Tempeh-Walnut 'Chicken' Salad Wraps" (page 113) suggests using sliced bread or bagels as an option instead of a flatbread (wrap), and I chose to put this sumptuous filling on slices of sourdough bread. This almost reminded me of a Waldorf salad, with the inclusion of walnuts and celery, along with green onions, red bell pepper, and parsley, tossed together with steamed tempeh. The dressing was a blend of seasoned mayonnaise and Dijon mustard. Curly leaf lettuce adds a bit of green, and finishes the sandwich off quite nicely. Be sure to use an oil free vegan mayonnaise to keep this as healthy (and McDougall friendly) as possible.

No comments:

Post a Comment