Gluten-Free Tempeh Dill Tuna Salad
This recipe is an excellent, spreadable vegan Tuna salad. Every time I make this at home I expect to have leftovers, but somehow it all disappears. It is great with crackers, as a sandwich with cucumbers and black pepper or as a wrap with tomatoes and lettuce.
1 Block Tempeh (steamed whole for 15-20min)
1/4 Cup Diced Celery
1/4 Cup chopped fresh dill
2 Tbsp chopped Parsley
2 Tbsp chopped green onion, or chives
4 Tbsp Vegenaise
1/2 tsp Dijon Mustard
1 tsp Agave nectar or brown rice syrup
2 tsp Lemon juice
1/2 tsp salt
1/4 tsp garlic powder
Serves 2-4, 2 for sandwiches or 4 as an appetizer.
Prep time:10 min
Cook time: 15-20min.
Quarter your steamed Tempeh and place in a food processor. Pulse lightly until Tempeh looks crumbly.
Mix all ingredients aside from Tempeh in a large bowl, add Tempeh and mix well. You can serve immediately, or allow to chill for a few hours. The longer you let the flavors meld, the more tuna salady it becomes. This recipe keeps will in the refrigerator for several days.
This recipe was inspired by a rock climbing trip to New Mexico. On one particularly windy day after a long hike followed by a few hours of hard climbing we all sat around for lunch. The boys were eating tuna salad and crackers and discussing the ease of transport & high protein content in tuna. I hadn’t even given a thought to tuna since I was in elementary school, and the idea brought on images of brown paper bags and sandboxes. However, being handed the challenge of achieving the right taste and consistency to please the pescatarians/carnivores was pretty appealing.
Once we returned home to Austin, TX we decided to attempt to mimic Whole Foods Dill Tuna Salad, and thus Tempeh Dill Tuna Salad was born. So far it has pleased the palate of my resident Pescatarian, and actually gone so far as to replace many of his Tuna cravings.