Summer Tempeh Salad

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Ingredients:
1 tablespoon extra virgin olive oil
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)
 
Directions:
  • 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.

 

* Note:  To roast the nuts, place on a cookie sheet and bake at 350 degrees for 7 minutes.  

Meal Type: