“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…””
- Ready In:
- 45mins
- Ingredients:
- 15
-
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
- 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 — .
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