VEGAN TEMPEH SALAD

Vegan Tempeh Salad image

This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I've also heard this referred to as "Vegan Tuna Salad." I absolutely love this salad! I'm not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."

Provided by spatchcock

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

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)

Steps:

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

Nutrition Facts : Calories 226.7, Fat 14.3, SaturatedFat 2.5, Cholesterol 7.2, Sodium 474.2, Carbohydrate 15.9, Fiber 1.1, Sugar 5, Protein 12.4

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