Ingredients
Dry
- 1.5 tsp curry powder (mild or sweet yellow curry blend)
- 0.25 tsp ground turmeric (for color and warmth)
- 0.5 tsp sea salt (or to taste)
- 0.25 tsp black pepper (freshly cracked)
- 0.33 cup dried cranberries
Other
- 8 oz tempeh (steamed and crumbled)
- 1 cup red seedless grapes (halved)
- 2 stalks celery (finely diced)
- 2 stalks green onions (thinly sliced)
- 2 Tbsp fresh cilantro (finely chopped, optional)
Wet
- 0.5 cup vegan mayonnaise (can substitute with plain unsweetened vegan yogurt)
- 1 Tbsp fresh lemon juice (freshly squeezed)
- 1 tsp maple syrup
- 1 tsp Dijon mustard
Method
- 1. Cut the block of tempeh into bite-sized cubes. Place in a steamer basket over boiling water, cover, and steam for 10 minutes to remove any natural bitterness. Remove from heat and allow to cool completely.
- 2. In a medium bowl, whisk together the vegan mayonnaise, lemon juice, maple syrup, Dijon mustard, curry powder, ground turmeric, sea salt, and black pepper until completely smooth and evenly colored.
- 3. Once cooled, crumble the tempeh with your hands into uneven, bite-sized flakes into a large mixing bowl.
- 4. Add the halved red grapes, dried cranberries, diced celery, sliced green onions, and fresh cilantro to the bowl with the crumbled tempeh.
- 5. Pour the curried dressing over the ingredients and fold gently using a spatula until everything is evenly coated.
- 6. Taste and adjust seasoning with additional salt or lemon juice if desired. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Chef's notes
Serve scooped over crisp salad greens, rolled into lettuce wraps, or inside whole-grain pita bread. This salad keeps well stored in an airtight container in the refrigerator for up to 4 days.