Vegan Tempeh Salad Recipe

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Ingredients:

Serving

16 oz soy tempeh
1/4 cup sweet pickle 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 seeds
1/4 cup finely diced green pepper
1/4 cup scallion , sliced into little rings, only the white and very light parts
2 tbsp tamari
2 tbsp finely chopped flat-leaf italian parsley
2 tbsp lemon juice
1/2 tsp finely minced fresh garlic
1 tsp ground cumin
1 tsp dry dill weed
1 cup vegan mayonnaise (i recommend vegenaise non-dairy )

Directions:

Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
Set aside and allow to cool.
Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
Add the mayonnaise last.
Chill before serving.
Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
Serving size is relative - .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	292.16 Kcal (1223 kJ)
Calories from fat	178.99 Kcal
		% Daily Value*
Total Fat	19.89g	31%
Sodium	335.08mg	14%
Potassium	70.3mg	1%
Total Carbs	13.5g	5%
Sugars	3.08g	12%
Dietary Fiber	2.06g	8%
Protein	13.09g	26%
Vitamin C	13.7mg	23%
Vitamin A	0.1mg	5%
Iron	4.5mg	25%
Calcium	55.4mg	6%

Amount Per 100 g
Calories	226.38 Kcal (948 kJ)
Calories from fat	138.69 Kcal
		% Daily Value*
Total Fat	15.41g	31%
Sodium	259.64mg	14%
Potassium	54.47mg	1%
Total Carbs	10.46g	5%
Sugars	2.39g	12%
Dietary Fiber	1.59g	8%
Protein	10.14g	26%
Vitamin C	10.6mg	23%
Vitamin A	0.1mg	5%
Iron	3.5mg	25%
Calcium	42.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.