No Chicken Chinese Salad Sandwich

By Vegiegail

Ingredients

• 1 Green apple, chopped
• 3 Celery stalks, halved and chopped
• 5 Scallions, chopped
• 1/2 cup Sliced almonds
• 1/2 cup Fresh dried cranberries
• 1 1/2 cups tempeh, cubed
• Vegan mayonnaise
• 1/4 cup Rice vinegar
• 3 Tbsp Shoyu
• 1 Tbsp Black pepper
• 1 Tbsp Sesame oil
• 1/4 tsp Five-spice

Preparation

Step 1

Cut tempeh into bite-sized pieces and fry over medium heat in minimal oil until all edges are golden brown. Remove from heat.

Combine first five ingredients in a medium sized bowl, adding a spoonful of mayonnaise to bind it all together. Stir in fried tempeh, once it’s cooled down.

Combine last five ingredients in a small mason jar, or reuse an old glass dressing bottle. Shake vigorously and pour 2 Tbsp of dressing over the salad mix.

Refrigerate mixture in a tightly sealed container for up to a week and a half. Spread on your favorite sandwiches with vegan cream cheese or use in salads.