Italian Tempeh Salad
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Ingredients
- 1 pound multigrain soy tempeh, quartered
- 1 ¼ cup vegan mayonnaise
- 2/3 kosher dill pickle, diced
- 2/3 cup celery, diced
- ½ cup onion, diced
- 2 tablespoons tamari
- 2 tablespoons parsley, chopped
- 1 tablespoon stone ground mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic, minced
- Black pepper to taste
- ½ teaspoon oregano
Instructions
- Place tempeh in a steamer basket and cook for 10 minutes. Chop tempeh into tiny squares. Combine remaining ingredients in a mixing bowl and mix well.
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