Curried ChickenLess Salad Sandwiches

Recipe from Vegan Planet

Ingredients

• One 12-ounce package tempeh, poached and cooled
• 1 celery rib, minced
• 2 scallions, minced
• 2 tablespoons seeded and minced red bell pepper
• ¼ cup golden raisins
• 2 tablespoons slivered almonds
• 1 tablespoon minced fresh parsley leaves
• ¾ cup vegan mayonnaise
• 1 tablespoon sweet pickle relish
• 2 teaspoons curry powder
• 1 teaspoon fresh lemon juice
• ½ teaspoon sugar or natural sweetener
• Salt and freshly ground black pepper
• Shredded romaine lettuce
• 2 large or 4 small white or whole wheat pita breads

Instructions

1. To poach tempeh, cut into slices and place in a saucepan with water or vegetable broth, cover and bring to a simmer. Continue to simmer gently for 10 minutes, then remove from water and pat dry.
2. Finely chop the tempeh and place in a large bowl. Add the celery, scallions, bell pepper, raisins, almonds, and parsley. Stir in the soy mayonnaise, relish, curry powder, lemon juice, sugar, and salt and pepper to taste. Mix until thoroughly combined. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
3. To assemble, stuff a small amount of shredded lettuce into each pita half. Spoon the tempeh mixture into each half, dividing it evenly among the halves. Tuck a little more lettuce into each sandwich, if desired, and serve.