Oak Street Tempeh Mango Chutney Salad

IMG_6053 A yummy,easy dish to bring for the Holidays!

2 8-ounce pkgs. Tempeh; any variety, cubed
3/4 cup dry roasted or reg. slivered almonds
1/2 cup mango chutney
1/2 cup vegenaise
2 cups celery, trimmed and sliced
2 cups red grapes, halved
1-2 tsp. curry powder
1 Tbsp. coconut nectar or agave (optional)

Cube and steam the tempeh for 20 minutes. To roast the slivered almonds bake on a cookie sheet in a 350 degree oven for 8 minutes, or until lightly browned. Blend the chutney, vegenaise, curry and agave in blender or food processor. Add everything to a big bowl, stir and adjust seasonings. Serve warm, chilled or at room temperature.

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