Epicurean Vegan

This recipe is from The Kind Diet by Alicia Silverstone who says this recipe doesn’t exactly replicate tuna, but isn’t necessarily trying to. It has a taste all its own and she’s correct. It’s delicious in its own right. I recommend making this ahead of time as it requires steaming tempeh and marinating onions, as well as chilling time—all worth it.

INGREDIENTS:

1-8oz pkg tempeh

1 red onion, minced

1/4 C umeboshi vinegar

1 celery stalk, chopped

1/2 carrot, chopped (I used a full carrot as I usually don’t have a use for 1/2 a carrot)

1/2 C frozen corn kernels, thawed

1/3 C frozen peas, thawed

1/2 small cucumber, chopped

1/4 C chopped kosher dill pickles

1 Tbs Vegenaise

1/2 tbs Dijon mustard

1 Tbs fresh lemon juice

2 Tbs chopped fresh dill, or to taste

1 Tbs drained capers (I left these out–not a big fan)

2 Tbs chopped fresh parsley

Optional ingredients: I added about 2 tablespoons of Tofutti sour cream for extra creaminess and also some salt and pepper, to taste

DIRECTIONS:

Cut tempeh in half and steam for 20 minutes. Set aside to cool. Bring a small pot of water to a boil. Add the onion and boil for 10-15 seconds. Used a strainer or slotted spoon to transfer onion to a mixing bowl. Keep water boiling on the stove. Add the vinegar to the onions and let marinate for 30 minutes.

Blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each veggie is done. Set aside to cool.

Drain the marinated onions on a sieve, and rinse quickly under running water. Squeeze the excess liquid from the onions, and add to the bowl with the vegetables. Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Vegenaise, mustard, lemon juice and dill. This is also were I added the sour cream and salt and pepper. Serve topped with capers and parsley. (I stirred parsley in with the other ingredients). Enjoy!