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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this from Vegweb years ago and want to document it so I don't lose it again! Ingredients:
8 ounces tempeh |
1 carrot, grated |
2 stalks celery, diced |
1 small red onion, diced |
2 teaspoons lemon juice |
1/2-1 teaspoon curry powder |
1 teaspoon vegetarian bouillon powder |
1/2 teaspoon celery seed (optional) |
1/4 cup reduced-fat mayonnaise (they recommend nayonnaise) |
black pepper |
Directions:
1. Cube tempeh and steam for 15 minutes.
2. Chop/grate/slice vegetables while tempeh cooks.
3. Allow tempeh to cool slightly. Mash it with a fork.
4. Mix in the vegetables and stir well.
5. Sprinkle with lemon juice, curry powder, broth powder, and celery seed. Mix well.
6. Add mayo, beginning with a few tablespoons and adding more if needed. Season with black pepper.
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