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Categories:
celery red bell peppers dill pickle scallions fresh parsley soy mayonnaise yellow mustard lemon juice salt
Viewed: 6 - Published at: 8 years agoIngredients
- 12 ounces tempeh, cubed
- 1 stalk celery, minced
- 2 tablespoons red bell peppers, minced
- 1 large dill pickle, minced
- 2 -3 scallions, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
- 1 tablespoon yellow mustard (spicy golden brown is nice too)
- 1 teaspoon lemon juice
- salt & freshly ground black pepper
Method
- Place the cubed tempeh in a saucepan of boiling, salted water.
- Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
- I usually toss it in the fridge.
- In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
- Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
- Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
- This will keep covered in the fridge for 2-3 days.
- This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
