Ingredients
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1 cup tempeh, cubed
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1/2 cup vegan mayonnaise (I like to use Follow Your Heart Vegenaise Grapeseed oil flavor)
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1 celery, finely chopped
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1 medium pickle, finely chopped (I use bread and butter pickles)
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1/2 of a medium onion, chopped
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2 tablespoons parsley, minced
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2 teaspoons mustard
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2 teaspoons soy sauce (braggs aminos)
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1 garlic clove, minced
Instructions
- Steam tempeh for 15 minutes.
- Remove from heat and set aside to cool.
- Toss together all ingredients.
- Add 1-2 teaspoons of curry powder to spice it up a little.
- And of course, refrigerate.