Vegan Tempeh Salad

By spatchcock Added April 06, 2005 | Recipe #115557, posted in Food.com (Source)



Serving: 8

Total Time: 45 mins

Prep Time: 45 mins

Cook Time: 0 mins

Read more: http://www.food.com/recipe/vegan-tempeh-salad-115557#ixzz1auRuBHrD

• 16 ounces soy tempeh
• 1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup finely diced red bell pepper
• 1/4 cup raw sunflower seed
• 1/4 cup finely diced green pepper
• 1/4 cup scallion, sliced into little rings, only the white and very light parts
• 2 tablespoons tamari
• 2 tablespoons finely chopped flat-leaf Italian parsley
• 2 tablespoons lemon juice
• 1/2 teaspoon finely minced fresh garlic
• 1 teaspoon ground cumin
• 1 teaspoon dry dill weed
• 1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)

Directions:

1. Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
2. Set aside and allow to cool.
3. Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
4. Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
5. Add the mayonnaise last.
6. Chill before serving.
7. Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
8. Serving size is relative -- .