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Tempeh Salad

What you need: 

one standard-size package of tempeh
1/4 cup Vegenaise
2 stalks of celery, diced
1/4 small onion, minced
6 baby carrots, shredded or diced very finely
1 tablespoon yellow mustard
2 tablespoon or more nutritional yeast
1/4 cup or more of chopped or slivered almonds
one clove of minced garlic

What you do: 

Cube and boil tempeh for ten minutes. While the tempeh is boiling, chop the celery, almonds, carrots and onions and mince the garlic. Submerge the tempeh in cold water, drain and whiz in food processor to break up the tempeh cubes. Add tempeh to the chopped vegetables and almonds. Add the Veganaise (for more of a sandwich spread, you can use a half-cup of Veganaise, but I prefer 1/4 cup for a more salad-like consistency), mustard and nutritional yeast. Stir until combined and keep refrigerated. This stuff is better after its sat for a few hours. Serve in pitas or just by itself.

Preparation Time: 
15 minutes
Cooking Time: 


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