Vegan Tempeh Salad

wtorek, 28 stycznia 2014

Vegan Tempeh Salad

Time: 45 mins

Ingredients

  • 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 seeds
  • 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 \u2013 hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
  • 8 Serving size is relative -- .

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