Ingredients

The following ingredients have 3 Servings
  • 1 8 ounce block of tempeh
  • 2 pieces kombu seaweed
  • ⅓ cup Easy Vegan Mayo
  • Juice of ½ lemon 
  • 1 tablespoon dijon or whole-grain mustard
  • ½ rib of celery, finely diced
  • 2 tablespoons red onion or shallot, finely diced
  • 1 tablespoon freshly parsley, minced
  • ½  – 1 teaspoon dulse flakes/granules (optional, but recommended)
  • Salt and black pepper, to taste

Instruction

  • use your hands to crumble the tempeh into small, bite-sized pieces over a medium pot. Break the kombu pieces in half, then add them to the pot with 3½ cups of filtered water. Bring the mixture to a boil over high heat, then cover, reduce the heat to low, and simmer for 30 minutes. Transfer the entire mixture to a glass jar and store in the fridge for at least four hours, preferrably overnight. 
  • add the Vegan Mayo, lemon juice, and mustard to a bowl and mix well. Drain the marinating tempeh, then add it to the bowl along with the celery, onion, parsley, and dulse flakes. Mix until evenly incorporated, then add salt and black pepper to taste.
  • as desired; leftovers will keep in the fridge for up to five days.