Tempeh Salad
(adapted from Epicurean Vegan)
Ingredients
1 pkg tempeh
1 red onion, minced
1/4 c apple cider vinegar
1 celery stalk, diced
1 carrot, diced
1/3 c frozen peas, thawed
1/3 c frozen green beans, thawed
1/2 small cucumber, chopped
1/4 c chopped kosher dill pickles
3 TB vegan mayonnaise
1-2 TB Dijon mustard
1 TB fresh lemon juice
1 TB chopped fresh dill, or to taste
2 TB chopped fresh parsley
Instructions
Briefly boil onions, then drain and marinate in vinegar for 30 minutes. Steam tempeh (cut only into quarters) for 20 minutes. Briefly boil the celery, carrot, peas, and beans (about 1 minute), then drain and plunge into cold water to stop cooking.
Chop tempeh into small pieces. Combine everything (but drain the carrots etc., first).
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