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Categories:
cubes cold water celery carrot red onions fresh parsley kelp salt black pepper vegan mayonnaise lemon juice mustard Curry
Viewed: 38 - Published at: 3 years agoIngredients
- 8 ounces tempeh, cut in 1/4-inch cubes
- 1 1/2 tablespoons cold water
- 1 cup celery, finely diced
- 1/4 cup carrot, finely grated
- 1/4 cup red onions, finely chopped or 1/4 cup green onion
- 4 tablespoons fresh parsley, minced
- 1 teaspoon kelp
- 1/8 teaspoon salt (to taste) (optional)
- 1/8 teaspoon black pepper (optional)
- 1/2 - 3/4 cup vegan mayonnaise or 1/2-3/4 cup regular mayonnaise
- 1/4 teaspoon lemon juice
- 1 teaspoon mustard
- 1/2 1/2 teaspoon curry (to make it more like a chicken salad) or 1/2 teaspoon poultry seasoning (to make it more like a chicken salad)
Method
- Steam tempeh 20 minutes. Place in bowl and add cold water. Mash thoroughly using a fork.
- Stir in carrots, onioins, parsley, kelp, mayonnaise, lemon juice, mustard and dill.
- Place in container, cover and chill in refrigerator befroe serving. Enjoy!
- Will keep up to 3 days.
