Isa’s Curried Tempeh Mango Salad Sammies

Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
is one of my absolute FAV cookbooks. Isa (of PPK fame) has such a great style, and the recipes are all TO DIE FOR! Even my omni hubby has loved every recipe that I’ve made so far. So this week, I decided that I was going to make Isa’s Curried Tempeh Mango Salad Sammies. There’s only two words that could possibly describe them: SUPER AWESOME! I was so enamoured with them that I asked Isa if I could post a review and include the recipe!! To my delight, she said YES! WOOHOO!! So here are my thoughts:

The recipe DEFINITELY should be made the night before. It allows the flavors to really mature…I did try it after about an hour of refrigeration and it was good…but the next day it was AWESOME. The technique is pretty simple, and really doesn’t take alot of time or prep work. That being said, when you make your sammies, load up on veggies, too. I used Isa’s suggestions, and put on some red onion slices. I also added some spicy sprouts (I LOVE THEM), because I think that no sammie is complete without them. Hubby tried his with lettuce…I like my sprouts better. It’s a personal choice. I served the sammies with some spicy broccoli-slaw salad (my own invention…although I’m still perfecting it. I’ll post the recipe once I’ve got it right), and brussel sprouts. We dug into more mango slices for dessert. This recipe is DEFINITELY a keeper!! Without further ado:

Isa’s Curried Tempeh Mango Salad Sammiches

1 (8 oz) package of Tempeh

1 TBSP soy sauce

1 cup(ish) mango – about 1 mango, peeled & chopped into 1/4 inch chunks

1/4 cup scallions, chopped

For the Dressing:

3 TBSP vegan mayonnaise

2 tsp curry powder

Juice of 2 limes

2 TBSP apple cider vinegar

1 tsp hot sauce (I used Tobasco)

pinch salt

For the sammiches:

2 large pitas, cut in half to make 2 pockets apiece

thinly sliced red onion

lettuce

extra mango slices

Tear the tempeh into bite-size pieces and place in small saucepan.  Cover with water and addthe soy sauce.  Cover the pot and bring to a boil, then simmer for 15 mins.  Drain & transfer the tempeh to bowl to cool.

Meanwhile, whisk together all the ingredients for the dressing.

Add the mangoes & scallions to the tempeh.  Add the dressing and mix well.  Cover and refrigerate for at least 1 hour (I chilled overnight), to allow flavors to meld.  Adjust the seasonings as you see fit.  Serve in pitas with lettuce, red onion, and extra mango slices.

(THANKS, ISA!! For more GREAT recipes, check out the Post Punk Kitchen at www.theppk.com)

Tagged as: diet, EAT THIS, health, Recipe, Vegan