This tasty and healthy tempeh salad is gluten-free, nuts-free, lactose-free and made with soy tempeh, pickle relish, sunflower seeds and mayonnaise. Perfect as an Asian side dish or light recipe!
Special diets: Vegetarian | gluten-free | nuts-free | lactose-free |
️Allergens: not vegan | soy | eggs |
⏱ 68 mins – easy
🍽 8 servings – 316 kcal per serving
|
Serving
122g |
Fat
24g |
Sat. fat
3g |
Sodium
514mg |
|
Carbs
13g |
Fibers
7g |
Sugars
0g |
Proteins
11g |
INGREDIENTS
- 16 ounces soy tempeh
- ¼ cup pickle relish
- ¼ cup celery sticks
- ¼ cup onions
- ¼ cup red bell peppers
- ¼ cup sunflower seeds
- ¼ cup green bell peppers
- ¼ cup scallions
- 2 tbsp soy sauce
- 2 tbsp parsley
- 2 tbsp lemons
- ½ tsp garlic
- 1 tsp ground cumin
- 1 tsp fresh dill
- 1 cup mayonnaise
TOOLS
- 1 steaming basket
- 1 knife
- 1 squeezer
- 1 pot
- 1 spoon
- 1 fridge
- 1 serving bowl
STEPS
Peel onions and garlic, then chop them. Cut soy tempeh and scallions in half. Next, chop green bell peppers, celery sticks, and parsley.
Squeeze lemons with a squeezer.
Heat 1 cup of water in a pot.
Put the tempeh chunks in a steaming basket, add the basket to a pot and steam for 15 minutes.
Turn off the heat to get steamed tempeh chunks.
Let tempeh chunks cool for 5 minutes.
Crumble tempeh chunks.
Put pickle relish in a serving bowl. Stir in sunflower seeds, soy sauce, ground cumin, fresh dill, mayonnaise, onions, garlic, red bell peppers, green bell peppers, scallions, celery sticks, parsley, and lemon juice in the serving bowl to get a salad.
Add tempeh crumbles to the salad and chill in the fridge for 30 minutes.
It’s ready to be served !
