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Tempeh Salad

Everyone loves tuna salad, but it’s soooooo fishy. And with tuna being contaminated with mercury and fish becoming, in my view, a controversial food source, this satisfying salad, made from a fermented soy product is the perfect alternative.
Makes 4–5 servings

2 cups spring or filtered water
2 tablespoons soy sauce
1 teaspoon garlic powder
8 ounces tempeh
½ red onion, minced 
2 stalks celery, small diced
3 natural dill pickles, diced
3–4 fresh chives, minced
1 tablespoon granulated kelp*
⅓ cup vegan mayonnaise
1 tablespoon fresh orange juice
Sea salt
Cracked black pepper
Sweet paprika

Place water, soy sauce, and garlic powder in a sauce pan and bring to a boil over medium heat. When the mixture boils, place tempeh in the broth and cook for 15 minutes. Remove tempeh and cool to room temperature before proceeding.

Crumble tempeh into a mixing bowl and mix in onion, celery, pickles, chives and kelp. Fold in mayo and orange juice, salt and pepper to taste, with a touch of paprika for color. Serve chilled or at room temperature as a salad, on sandwiches, or on crackers .


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