The Complete Guide to Vegan Food Substitutions by Celine Steen

Author:Celine Steen
Language: eng
Format: epub, azw3
Publisher: Rockport Publishers
Published: 2011-03-25T16:00:00+00:00

HAPPY SEA TEMPEH SALAD

Fish sub: tempeh for texture, hijiki for fishy flavor

Corn Free Gluten Free

Quick and Easy Wheat Free

This no-cook salad comes together in mere minutes and tastes wonderful as a sandwich, a melt, on crackers, or over greens. The seaweed used in this recipe gives it just a hint of that fish-y flavor one looks for in a mock-tuna salad.

1/4 cup (20 g) hijiki, reconstituted in 1/2 cup (120 ml) warm water

8 ounces (227 g) tempeh

1 stalk celery, chopped

1/2 cup (80 g) diced red onion

1/4 cup (32 g) hulled sunflower seeds

2 tablespoons (30 g) pickle relish

1 tablespoon (1 g) fresh dill or 1 teaspoon dried dill

1/4 to 1/2 cup (56 to 112 g) vegan mayonnaise to taste salt and pepper to taste

ADD HIJIKI TO WARM water and let sit while prepping the rest of the salad.

Drain excess liquid before adding to the salad.

In a mixing bowl, crumble tempeh until it almost broken into individual beans. Add remaining ingredients and mix well.

Chill overnight to let flavors meld.

YIELD: 2 cups (450 g) or enough for about 6 sandwiches

Note: If you can’t find or don’t like hijiki, you can use any dried seaweed, even nori sheets, cut into tiny pieces. If you do use nori, you don’t need to reconstitute it, just mix it in with the rest of the ingredients.

Some people prefer to simmer or steam their tempeh before using it. This can be a helpful tip for tempeh first-timers, as it tends to mellow the fermented flavor a bit. If you’re interested, just steam or simmer your tempeh for about 20 minutes, and let cool completely before crumbling.

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