We made these in the style of a chicken or tuna salad; the juxtaposition of warm flatbread and cold salad is really great. These are perfect for summer and really easy to pack for a picnic lunch. As usual, the recipe makes a ton, so we brought some to Herbie while he was working at Beaux Arts down the street.
To start, cube two packages of tempeh. You can find it in the cold section of the grocery store. In a saucepan, put a small amount of oil and a cup or two of vegetable broth. Add your tempeh in one layer and cover, effectively steaming for 20 minutes. If you’re not vegetarian, you can use chicken broth and it will taste more like a chicken salad.
While the tempeh is cooking, get to work chopping your vegetables. You can use whatever you like, but we used celery, carrots, white onion, and green onion. Fennel would also be great in here, as would radishes. You want to cut the vegetables into tiny cubes to give the salad a little crunch. Once your veggies are chopped, combine them in a large bowl. Also add in a handful of chopped dill pickle and chopped green olives. The green olives are the best part; you might want to throw some of their brine into the bowl. Add a handful of fresh chopped parsley.
Add a handful of chopped slivered almonds, and a handful of toasted sesame seeds. You can roast your own sesame seeds by taking plain sesames and cooking them in a sauté pan over low heat for five minutes; just stir frequently and don’t let them burn. I keep a jar of toasted sesames on hand all the time! Add a dash or two of cumin, the juice and zest of one lemon, and a good amount of mustard. Add a cup of mayonnaise or vegan substitute; we used non-vegan lemonaise, which is delicious.
Once the tempeh is cooked, drain and cool. Crumble into your bowl and mix everything together. Chill in the fridge for 20 minutes. Grab your flatbreads and throw in the oven at 350 to warm. Slice an avocado and add it to your flatbreads with some parsley. Spoon on the tempeh salad and you are good to go!