Tempeh Salad With a Twist |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Created by Lauren, veganized by me! This was originally made with tuna. I subbed crumbled tempeh and Veganaise for the tuna and mayo to make a vegan version of this delicious sandwich filling. The pickle and the horseradish make this sandwich filling REALLY flavorful!! Please note: before I use tempeh in any recipe, I usually steam it first in some water and soy sauce for about 10 minutes. Place the crumbled tempeh in a sauce pan, just covered with water and a couple splashed of soy, bring to a boil and steam. Ingredients:
1 (8 ounce) package tempeh, steamed and cooled |
1 dill pickles, finely chopped |
1 1/2 tablespoons vegan mayonnaise (i use veganaise) |
2 -3 teaspoons prepared horseradish |
1 teaspoon dill weed |
1 teaspoon celery salt |
fresh black pepper, onion powder and paprika, to taste |
Directions:
1. Mix all ingredients together in a bowl.
2. Cover and refrigerate for one hour.
3. Serve on toast, in a pita, or in a hollowed out tomato cup in the summer!
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