Old Recipes

Matthew Meyer's original recipe

Matt's Vegan Tempeh Salad

Ingredients

• 2 (8-ounce) packages tempeh, crumbled into bite-size pieces
• 1 cup or more Vegenaise
• 2 tablespoons Dijon mustard
• 2 tablespoons yellow mustard (omit for more spice)
• 1 bunch green onions, minced
• 1/4 cup or more sweet relish
• 1 bunch cilantro, minced
• 1 teaspoon turmeric
• 2 tablespoons or more agave nectar
• Salt to taste
• Freshly ground black pepper to taste

Optional additions

Raisins, minced celery, cayenne pepper, celery seed, diced peppers, or lemon juice.

Instructions

1. Crumble the tempeh into a large bowl.
2. Add everything except the relish, turmeric, agave, and mustard.
3. Mix thoroughly; it is easier by hand.
4. Add and mix the turmeric, Vegenaise, mustard, relish, and agave.
5. Salt and pepper to taste.

Serve with salad, on bread, or with tortilla chips or crackers. Most quantities are "to taste," and fresh vegetables can be swapped in or out.

Download the original recipe PDF