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Print this Recipe    Tempeh Salad

Dilly Tempeh Salad

8 oz package 5-grain tempeh
2 tablespoons lemon juice
1/4 cup Nayonaise (vegan mayo)
1 teaspoon granular mustard
1/2 cup chopped dill pickles
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon mince fresh dill (I use more)
1 teaspoon granulated garlic
1 pinch cayenne pepper
salt & pepper to taste

Steam tempeh over water for 10 minutes. Cool enough to handle and
dice.

Toss with remining ingredients and let sit for 30 minutes. Taste
and adjust seasonings.

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

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