Flight-Less Salad

This recipe is only slightly adapted from the July, 1997 issue of Vegetarian Times (created by Myra Kornfeld). We even served it at our wedding 8 years ago and it's something we still come back to from time to time. It's sort of a mock chicken salad with tempeh and cabbage and tonight we had it with corn on the cob. It takes a little advance planning because the tempeh should marinate for 3-6 hours.

8 oz. package tempeh
2 tsp. soy sauce
1 tsp. lemon juice
1/3 c. veg. broth
1/4 tsp. each sage, thyme, and marjoram
3 Tbs. cider vinegar
2 Tbs. Vegenaise
2 tsp. dijon mustard
1 small clove garlic, finely minced
1/8 tsp. freshly ground black pepper
3 Tbs. olive oil
2 c. shredded red cabbage
1 medium carrot, diced
3 scallions, chopped (white parts and some of the green parts)
1/2 a medium bell pepper, diced (I used a purple bell, but red or green is fine.)

Cut the tempeh into 1" pieces and steam for 5 minutes then spread in a shallow container. Mix together the soy sauce, lemon juice, veg. broth and sage, thyme and marjoram and pour over the tempeh. Allow to marinate for several hours, then spread the tempeh on a baking sheet and bake at 350° for 10 minutes or until golden brown. Set aside and allow to cool. Meanwhile, mix together vinegar, Vegenaise, mustard, garlic and black pepper in a small bowl. Slowly whisk in the olive oil until thickened a little. Then mix all the vegetables and the tempeh together in a large bowl, pour the dressing over top and stir to combine. Serve chilled or at room temperature.