The vegan alternative: tempeh “tuna” salad

I’ve never really liked the sound of “tuna salad” but I did like to eat it ocassionally.  Gross.  Ground up fish with mayo? 

I think tuna and salad should be in 2 very different places.  However, for lack of a btter description, here’s my vegan alternative to the sandwich classic; tempeh salad.

* gluten free recipe


1 package Tempeh

2-3 Tbsp vegan mayo such as Spectrum eggless-vegan-canola mayo or Nasoya Nayonaise  * gluten free may need to double check the label

2 celery stalks finely diced

1 firm tomato finely diced

1 tsp spicy mustard

1/2 tsp black pepper

* variations include adding chredded carrots, onions, chives, mint etc

You can just mix this all up in one big bowl and serve, but the real secret to good tempeh is to break it into chunks in a big pan and cover almost completely with water and boil for 20 minutes or so until most of the water is absorbed.  Boiling will make the tempeh almost double in size, remove the bitterness and make it nice and tender rather than dry.

Crumble the cooled tempeh into a large bowl and add the rest of the ingredients and stir.  You may want to fefrigerate it for 15-30 minutes to allow the flavors to become absorbed. 

Serve as a sandwich filling or on an actual salad for a tasty protein filled alternative.


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