October 25, 2011
Sunny Tempeh Spread
Crunchy, savory, and a hit even with skeptics
2 8-ounce packages of tempeh1
1/2 cup vegan mayonnaise2
1-1/2 tablespoons yellow mustard
2 teaspoons turmeric
1/2 teaspoon salt
3 cloves garlic, pressed
3/4 cup nutritional yeast3
3 stalks celery, diced
3 carrots, grated
1/2 bunch cilantro, chopped
2 scallions, chopped
2 pickles, chopped
Steam the tempeh for 20 minutes in your vegetable steamer or a small pan. Set aside to cool.
Combine the mayonnaise with mustard, turmeric, salt, garlic, and nutritional yeast.
Crumble the tempeh and add to above mixture.
Mix in the remaining vegetables, chill, and enjoy in sandwiches or as a dip with chips or veggies.
1. Tempeh is a traditional Asian food made from soybeans. You can find tempeh at Whole Foods, Trader Joe's, or anywhere natural foods are sold.
2. You might try Follow Your Heart's Vegenaise, or even whip up some at home.
3. Nutritional yeast is a tasty, cheesy-tasting yeast (nothing at all like brewer's yeast) available at health-food stores.
Closely adapted from a recipe by Rae Sikora, Plant Peace Daily.
All figures are per serving (assumes eight servings).
Fat: 15 g
Sodium: 297 mg
Carbs: 15 g
Fiber: 10 g
Protein: 16 g