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Ingredients Jump to Instructions ↓

  1. Dilly Tempeh Salad

  2. 8 oz package 5-grain tempeh

  3. 2 tablespoons lemon juice

  4. 1/4 cup Nayonaise (vegan mayo)

  5. 1 teaspoon granular mustard

  6. 1/2 cup chopped dill pickles

  7. 1/4 cup chopped green onions

  8. 1/4 cup chopped celery

  9. 1 tablespoon mince fresh dill (I use more)

  10. 1 teaspoon granulated garlic

  11. 1 pinch cayenne pepper

  12. salt & pepper to taste

  13. Steam tempeh over water for 10 minutes. Cool enough to handle and dice. Toss with remining ingredients and let sit for 30 minutes. Taste

  14. and adjust seasonings.

  15. This can be served over greens for a salad or in pita or between

  16. bread for a sandwich.

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