My vegan version of a classic lunchtime treat!
For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian and vegan cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor, and makes it a bit more digestible.
Better-Than-Tuna, Tempeh Salad
Ingredients
8 ounces tempeh, crumbled into tiny pieces
1/2 cup celery, finely chopped
1/2 cup scallion, finely chopped
1/2 cup vegan mayonnaise (I prefer Vegenaise)
1/2 teaspoon dried dill
1/2 teaspoon celery salt (or to taste)
fresh black pepper, to taste
Steam the tempeh in a saucepan filled with just enough water to cover the tempeh.
- I usually add a few splashes of soy sauce to the water for some extra flavor. Drain, and cool in fridge.
- Mix remaining ingredients into a bowl, add cooled tempeh and mix well
- Refrigerate until ready to serve.
- This salad is amazing between two slices of toasted (or grilled) whole wheat bread. Feel free to substitute minced red onion for the scallion too.
