Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
oktokrewl, 03/04/08
Tempeh SaladIngredients (use vegan versions): 1 - 8 oz. package soy or multigrain tempeh
1/4 cup each - sweet pickle relish, finely chopped celery (or carrot), finely diced red onions, finely diced green bell peppers, finely diced red bell peppers, green onion - sliced into 1/4" rings, raw sunflower seeds
2 tablespoons tamari, Braggs or soy sauce
2 tablespoons finely chopped fresh parsley (Italian flat-leaf, if possible)
2 tablespoons fresh lemon juice
1/2 teaspoon finely minced fresh garlic
1 teaspoon ground cumin
1 tablespoon chopped fresh dill weed, firmly packed or 1 teaspoon dry dill weed
1/8 - 1/4 teaspoon black pepper
1 cup Vegenaise (or any other vegan mayonnaise)
Directions:This recipe is a modified version of a recipe that I think I found on recipezaar.com.
First, cook the tempeh by breaking it into chunks and either steaming it over boiling water for ~15 minutes or by boiling it for ~5 minutes.
Set the tempeh aside and allow it to cool.
Combine the rest of the ingredients* (except the vegan mayonnaise) in a large bowl, adjusting the amounts according to what you like.
Finely crumble the cooled tempeh into the bowl with the veggie mixture and combine thoroughly.
Add the vegan mayonnaise last.
Chill before serving. Enjoy!
*the Whole Foods version has celery in it, but since I don't like celery, I add carrots instead.. also, some people like to use 2 packages of tempeh while keeping the rest of the ingredients the same, but I like lots of veggies so I only use one package..
Serves: 6-8
Preparation time: 30 minutes
