Tempuna Salad

• 8 ounces tempeh, cut in 1/4-inch cubes
• 1 1/2 tablespoons cold water
• 1 cup celery, finely diced
• 1/4 cup carrot, finely grated
• 1/4 cup red onions, finely chopped or 1/4 cup green onion
• 4 tablespoons fresh parsley, minced
• 1 teaspoon kelp
• 1/8 teaspoon salt (to taste) (optional)
• 1/8 teaspoon black pepper (optional)
• 1/2 - 3/4 cup vegan mayonnaise or 1/2-3/4 cup regular mayonnaise
• 1/4 teaspoon lemon juice
• 1 teaspoon mustard
• 1/2 1/2 teaspoon curry (to make it more like a chicken salad) or 1/2 teaspoon poultry seasoning (to make it more like a chicken salad)

1. Steam tempeh 20 minutes. Place in bowl and add cold water. Mash thoroughly using a fork.
2. Stir in carrots, onioins, parsley, kelp, mayonnaise, lemon juice, mustard and dill.
3. Place in container, cover and chill in refrigerator befroe serving. Enjoy!
4. Will keep up to 3 days.

cubes, cold water, celery, carrot, red onions, fresh parsley, kelp, salt, black pepper, vegan mayonnaise, lemon juice, mustard, curry

Taken from www.food.com/recipe/tempuna-salad-325700 (may not work)