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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This one is super yummy!! I absolutely don't miss chicken in this one! It comes from... oh.. one of my cook books-probably either La Dolce Vegan, How it all Vegan, or Garden of Vegan. Ingredients:
1 cup tempeh, cubed |
1/2 cup vegan mayonnaise (i like to use follow your heart vegenaise grapeseed oil flavor) |
1 celery, finely chopped |
1 medium pickle, finely chopped (i use bread and butter pickles) |
1/2 of a medium onion, chopped |
2 tablespoons parsley, minced |
2 teaspoons mustard |
2 teaspoons soy sauce (braggs aminos) |
1 garlic clove, minced |
Directions:
1. Steam tempeh for 15 minutes.
2. Remove from heat and set aside to cool.
3. Toss together all ingredients.
4. Add 1-2 teaspoons of curry powder to spice it up a little.
5. And of course, refrigerate.
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