Tempeh Salad On Hearty Whole Wheat

Recipe Ingredients

1 tablespoon	15ml	Tamari
		= (or soy sauce)
1 tablespoon	15ml	Umeboshi vinegar - (optional)
		= (or red wine vinegar)
1/4 teaspoon	1.3ml	Hot pepper sauce
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/2 cup	55g / 1.9oz	Grated carrots
1/4 cup	36g / 1.3oz	Finely-chopped dill pickle
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Prepared horseradish
1/2 cup	118ml	Soy mayonnaise
1/2 teaspoon	2.5ml	Salt - or to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper
12		Whole-wheat bread
		Shredded lettuce - as needed
		Sliced tomatoes - as needed

Recipe Instructions

Cut tempeh in half crosswise. Cut again in half lengthwise to yield four pieces. Steam tempeh over simmering water 20 minutes. While tempeh is still hot, crumble into bowl. Add tamari, vinegar (if using) and hot sauce. Bring to room temperature.

Add remaining ingredients, mix well and adjust seasonings to taste.

Spoon tempeh mixture onto half of bread slices, top with desired amount of lettuce and tomatoes and cover with remaining bread.

This recipe yields 6 servings.

Per Serving: 294 Cal; 12g Prot; 9g Total Fat (1 Sat. Fat); 46g Carb.; 0mg Chol; 800mg Sod.; 6g Fiber.

Source:
Vegetarian Times, September 2001

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