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Tempeh-Salad Sandwich

January 24, 2014 by Epicurean Vegan

Tempeh-Salad Sandwich -- Epicurean Vegan

If you want to call this “Egg Salad” or “Tuna Salad,” go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I’ve also made it more like a pate. If that’s more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

INGREDIENTS:
8-oz tempeh, cut into large chunks
1/3 C onion, chopped (I prefer red onion in this, but I was out)
1/3 C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
1/4 C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest…optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

DIRECTIONS:
Steam the tempeh for 15-20 minutes.

Tempeh-Salad Sandwich -- Epicurean Vegan

Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.

Tempeh-Salad Sandwich -- Epicurean Vegan

Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy!

Tempeh-Salad Sandwich -- Epicurean Vegan

Tempeh-Salad Sandwich
 
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If you want to call this "Egg Salad" or "Tuna Salad," go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I've also made it more like a pate. If that's more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.
Author: Epicurean Vegan
Ingredients
  • 8-oz tempeh, cut into large chunks
  • ⅓ C onion, chopped (I prefer red onion in this, but I was out)
  • ⅓ C vegan mayo
  • 1-1/2 Tbs yellow miso mixed with 1 Tbs water
  • ¼ C fresh parsley, minced or chopped
  • 2 tsp Dijon mustard
  • 1 tsp dried dill
  • 1 Tbs nutritional yeast
  • 1 tsp kelp powder
  • 1 Tbs water
  • The rest...optional ingredients
  • bread
  • tomato
  • lettuce
  • vegan cheese
  • cucumber slices
Directions
  1. Steam the tempeh for 15-20 minutes.
  2. Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.
  3. Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy
3.4.3177

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Filed Under: Lunches, Sides Tagged With: fast and easy, protein, sandwich, tempeh, tempeh salad

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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