Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. In addition, tempeh's fermentation process gives it a higher content of protein, dietary fiber, and vitamins. As a result, it has a firm texture and strong flavor.
This is how I make sandwiches using this filling:
Toast 2 slices of vegan multi-grain bread. When toasted as desired, spread a little Earth Balance spread on each slice and then place a heaping scoop of the tempeh filling between the two slices of bread. Add lettuce or sprouts as desired, cut in half and serve with a dill pickle on the side.
To enjoy this recipe as a Chicken-less Salad, just scoop the tempeh mixture onto a bed of crisp fresh lettuce and chow down.
8 ounces organic tempeh
½ cup Vegenaise
2 tablespoons soy sauce
1 stalk celery (finely chopped)
¼ cup red onion (finely chopped)
2 tablespoons parsley (minced)
½ cup pecans (chopped)
Steam the tempeh for 20 minutes. Let cool for about 10 minutes and then cut into ¼ to ½ inch cubes. Set aside.
As the tempeh continues to cool down, prepare and combine the remaining ingredients. When tempeh is totally cool, combine this mixture with the tempeh. Chill for 15 minutes before preparing sandwiches.
If you would like to make your own tempeh, see my post on the Tempeh Masters.