Tempeh Salad on Hearty Whole Wheat

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Tempeh Salad on Hearty Whole Wheat

 

6 Servings—Egg- & Dairy-free

 

This salad spread is great on its own, but it also

makes a good replacement for egg salad. Try it served

on crackers for an appetizer.

 

1 Tbs. tamari or soy sauce

1 Tbs. umeboshi vinegar or red wine vinegar (optional)

 

1/4 tsp. hot pepper sauce

1/2 cup finely chopped celery

1/2 cup grated carrots

1/4 cup finely chopped dill pickle

1 Tbs. Dijon mustard

1 tsp. prepared horseradish

1/2 cup soy mayonnaise

1/2 tsp. salt or to taste

1/4 tsp. freshly ground pepper

12 slices whole wheat bread

Shredded lettuce and sliced tomatoes as needed

1. Cut tempeh in half crosswise. Cut again in half

lengthwise to yield four pieces. Steam tempeh over

simmering water 20 minutes. While tempeh is still hot,

crumble into bowl. Add tamari, vinegar (if using) and

hot sauce. Bring to room temperature.

2. Add remaining ingredients, mix well and adjust

seasonings to taste.

3. Spoon tempeh mixture onto half of bread slices, top

with desired amount of lettuce and tomatoes and cover

with remaining bread.

 

PER Serving: 294 CAL; 12 G PROT; 9 G TOTAL FAT (1 SAT.

FAT); 46 G CARB.; 0 MG CHOL; 800 MG SOD.; 6 G FIBER

 

 

 

 

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