Ingredients
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16 ounces soy tempeh
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1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
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1/4 cup finely chopped celery
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1/4 cup finely chopped red onion
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1/4 cup finely diced red bell pepper
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1/4 cup raw sunflower seeds
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1/4 cup finely diced green pepper
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2 tablespoons tamari
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2 tablespoons finely chopped flat-leaf Italian parsley
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2 tablespoons lemon juice
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1/2 teaspoon finely minced fresh garlic
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1 teaspoon ground cumin
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1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)
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1/4 cup scallion, sliced into little rings, only the white and very light parts
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1 teaspoon dry dill weed
Instructions
- 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 -- .