A vegan version of 'tuna' salad that has all the flavor and texture we love without the fat and fishiness of tuna salad with mayo.
1 8 oz. package of tempeh, steamed for 10 minutes.
1/4 cup each diced carrot, red onion, celery
2-3 tablespoons organic sweet relish (found in any natural foods store)
Generous pinch dried dill
Vegan Mayo (like Veganaise or Nasoya brand)
Cool steamed tempeh to room temperature and crumble into a coarse meal. Toss with diced vegetables, relish, several pinches of dill and vegan mayonnaiseto taste to form a creamy salad dressing. Serve chilled over a bed of lettuce or in your favorite sandwich.
NOTE: Some people like to toss in some powdered kelp to create an authentic tuna salad taste in this recipe. Also remember that if you would like the veggies to be more tender, simply blanch them before using them in the recipe.