2 – 8 oz package organic tempeh, cut in ¼” cubes
If you are gluten free make sure to check the type of tempeh you purchase. Not all of them are gluten free.
Sauce to cook tempeh
1/4 cup shoyu or gluten free tamari
1/4 cup balsamic vinegar
2 tablespoons cup rice syrup, maple syrup, agave syrup or honey
1 cup water
2 tablespoons organic sesame or olive oil
½ – 1 medium red onion, small dice
pinch sea salt
2 ribs celery, small dice
sea salt to taste
¼ teaspoon garam masala or chipotle powder – optional
¼ – ½ cup mayonnaise or vegan mayo
freshly ground black pepper to taste
Simmer the tempeh
Mix the ingredients for the sauce and put into a 2 quart pot.
Add the tempeh and simmer uncovered for approximately 20 minutes on a medium-low heat. Stir occasionally. It’s ok if tempeh falls apart a bit.
If there is liquid left after 20 minutes of cooking drain the tempeh and allow it to cool.
Sauté the veggies
While the tempeh is cooking, sauté the onion in oil for a few minutes, adding sea salt in the beginning to bring out the liquid and make the onions sweeter.
Let the onions cool.
Put it all together
Combine the tempeh, cooked onion, raw celery and mayo or vegan mayo
Variations on a theme:
Add minced fresh, roasted or sautéed garlic; minced cilantro or basil, minced dill, peppers, olives, capers, parsley, grated carrot, corn kernels chopped toasted nuts, seeds, turmeric (I think turmeric should be in everything, it’s so good for you!) or other spices such as cumin, cardamom, coriander, chili powder, onion and/or garlic powder.
Have fun with it!
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