This is fresh, light, tasty, fulfilling, nutritious AND low calorie! It's quick to make and trust me, you'll gobble it up right away! I ate mine with some original pop chips (popped, not baked or fried). I cut the recipe in half thinking I would have enough for dinner and lunch tomorrow, but I ended up eating all of what I fixed! I recommend making the whole recipe if you want leftovers :)
Source:
This is my inspiration from other vegan "tuna sandwich" recipes. Blah, a fake tuna sandwich sounds worse than the real deal! Trust me, this has no resemblance to a tuna sandwich.
1 8oz package tempeh
2 tbs safflower oil
1 red onion, minced
1/2 umbeloshi vinegar
1 celery stalk, chopped
1/2 small cucumber, chopped
1/4 cup chopped kosher dill pickles
1 tbs Vegenaise
1/2 tbs Dijon mustard
1 tbs fresh lemon jiuce
2 tbs chopped fresh parsley
3 or 4 butter lettuce leaves
1. Cut tempeh into 1/4 inch thick pieces and cook in a small saucepan until lightly browned on both sides. Set aside to cool.
2. Bring a small saucepan of water to a boil. Add the onion and boil for 10 to 15 seconds. Use a strainer or slotted spoon to transfer the onion to a mixing bowl. Keep the water boiling in the pot on the stove.
3. Add the vinegar to the onions, stir well, and set aside to marinate about 10 minutes.
4. While the onion marinates, blanch the celery and carrots for 10 seconds and scoop into a mixing bowl.
5. Drain the marinated onions through a sieve and rinse under running water. Add the onions to the bowl with the vegetables. Cut the cooled tempeh into small pieces and add to the bowl along with the cucumber, pickles, Vegenaise, mustard, lemon juice and parsley. Stir well to combine.
6. Prepare lettuce leaves and scoop 2-3 tablespoons of mixture onto each. Enjoy!
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