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November 1, 2011

Sunny Tempeh Spread

Crunchy, savory, and a hit even with skeptics

  • Michelle Riley/The HSUS

Serves 8

2 8-ounce (2 x 240g) packages of tempeh (1)
1/2 cup (115g) vegan mayonnaise (2)
1 1/2 tablespoons yellow mustard
2 teaspoons turmeric
1/2  teaspoon salt
3 cloves garlic, pressed
3/4 cup (170g) nutritional yeast (3)
3 stalks celery, diced
3 carrots, grated
1/2 bunch cilantro/coriander, chopped
2 scallions/spring onions, 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 stores where 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.

Nutrition

(per serving)

Calories: 267
Fat: 15g
Sodium: 297mg
Carbs: 15g
Fiber: 10g
Protein: 16g

Read more from the Guide to Meat-Free Meals

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