Summer Tempeh Salad
2
12 ounces tempeh cut into ½ inch cubes
3 tablespoons dill pickle juice
3 tablespoons water
2 tablespoons tamari
2 ribs celery diced
¼ cup red onion diced
2 tablespoons parsley finely chopped
2 tablespoons dill pickle chopped
½ cup mayonnaise or veganaise
1 teaspoon mustard
2 small cloves garlic minced
1-2 tablespoons pickle juice
1 tablespoon tamari
¼ cup walnuts roasted and chopped* (optional)
Enjoy the bright flavor combinations in this unique vegan salad. By the way, you don't have to be vegan to enjoy it.
Meal Type
Salads & Soups
Diet Type
Gluten-Free Vegan Vegetarian
Heat the oil in a medium size skillet. Add the tempeh, and brown on a couple sides.
Combine the pickle juice, water, and tamari. Pour over the cooking tempeh. Continue to sauté until all the liquid is absorbed. Set aside to cool.
In a large bowl, combine the celery, onion, parsley, and pickle. Add the tempeh.
Whisk the mayonnaise, mustard, garlic, pickle juice, and tamari together. Fold into the salad. Add the walnuts and fold again.
Serve on a bed of lettuce or spinach.
Ingredients
1 tablespoon extra virgin olive oil12 ounces tempeh cut into ½ inch cubes
3 tablespoons dill pickle juice
3 tablespoons water
2 tablespoons tamari
2 ribs celery diced
¼ cup red onion diced
2 tablespoons parsley finely chopped
2 tablespoons dill pickle chopped
½ cup mayonnaise or veganaise
1 teaspoon mustard
2 small cloves garlic minced
1-2 tablespoons pickle juice
1 tablespoon tamari
¼ cup walnuts roasted and chopped* (optional)