1 (8 ounce) package soy or multigrain tempeh, broken in chunks
1/4 cup sweet pickle relish
1/4 cup celery, finely chopped
1/4 cup red onion, finely diced
1/4 cup green bell peppers, finely diced
1/4 cup red bell peppers, finely diced
1/4 cup green onion, sliced into 1/4" rings
1/4 cup raw sunflower seeds
2 tablespoons tamari, Bragg's 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 vegan mayonnaise (I use Vegenaise)
1. First, cook the tempeh by steaming it over boiling water for 15 minutes or by boiling it for 5 minutes. Set the tempeh aside and allow it to cool.
2. 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.
3. Add the vegan mayonnaise last. Chill before serving. Enjoy!