Vegan Tempeh Salad

Ingredients

• 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 seed
• 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

1. 1

   Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.

2. 2

   Set aside and allow to cool.

3. 3

   Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.

4. 4

   Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.

5. 5

   Add the mayonnaise last.

6. 6

   Chill before serving.

7. 7

   Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.

8. 8

   Serving size is relative -- .