Tempeh Salad
Ingredients
- 8 ounces tempeh, finely chopped
- ¾ cup of cucumber, finely chopped
- ¾ cup tomato, finely chopped
- ¾ cup of carrot, shredded
- ½ cup mushrooms, finely chopped
- 2 or 3 tablespoons veganaise or tofu sour cream
- ½ teaspoon sea kelp
- 1 tablespoon tamari sauce
- 1 teaspoon basil
- 1 teaspoon of parsley
- ½ teaspoon horseradish
- ½ teaspoon mustard
Instructions
- In a large bowl, mix all the ingredients together, serve on lettuce leaves or use as sandwich spread on whole grain bread.
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Dr. Kasia Kines, DCN MS MA CN CNS
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