Mock chicken or tuna tempeh salad

Yes, this is a baby rhino. Isn't it cute? I was literally about a foot away from it.


Recipe courtesty of Justcallmejulie on recipezaar.com

16 ounces soy tempeh
1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
1/4 cup finely chopped celery - use the heart
1/4 cup finely chopped red onion
1/4 cup finely diced red bell pepper
1/4 cup raw sunflower seeds
1/4 cup finely diced green peppers
1/4 cup scallions sliced into little rings - only the white and very light parts
2 tablespoons tamari
2 tablespoons finely chopped flat leaf Italian parsley
2 tablespoons lemon juice
1/2 teaspoon finely minced fresh garlic
1 teaspoon cumin
1 teaspoon dried dill
1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)
8 servings

45 minutes 45 mins prep

1. Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
2. Set aside and allow to cool.
3. Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
4. Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
5. Add the mayonaise last.
6. Chill before serving.
7. Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
8. Serving size is relative.

The onion flavor was a bit strong, but putting pickles and avocado inside the pita mellowed it a bit. I left out the sunflower seeds because I didn't have any, and used soy sauce instead of tamari. Really good, and extremely filling- I put WAY too much filling into the pita. I also didn't have any Veganaise, but I did have fat-free mayo, so I used that.

WW points on core: Veganaise is 3 pts for 1 TBSP. I used ff mayo, which is core. 1 pt per whole pita. So, 1 pt for me!