16 ounces soy tempeh |
1/4 cup sweet pickle relish (i use cascadian farms organic sweet 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 tablespoons tamari |
2 tablespoons finely chopped flat-leaf italian parsley |
2 tablespoons lemon juice |
1/2 teaspoon finely minced fresh garlic |
1 teaspoon ground cumin |
1 teaspoon dry dill weed |
1 cup vegan mayonnaise (i recommend vegenaise non-dairy vegan mayonnaise) |