Tempeh "Tuna" Salad

Sail the high seas of your taste buds with this veggie rendition of traditional tuna salad. Great stuffed into a pita pocket with shredded lettuce and grated carrot!

INGREDIENTS

1 8-oz. package tempeh, coarsely grated
1 cup spring or filtered water
1 tsp. barley miso
2 tsp. Dijon mustard
1 cup tofu or vegan mayo
2 tsp. fresh lemon juice
3 dill pickles, diced
1 celery stalk, minced
1/2 red onion, minced
1 to 2 tsp. celery seed
Sea salt and pepper to taste

Place tempeh and water in a saucepan. In a small bowl, combine miso and mustard together with a few tablespoons of water. Pour over tempeh. Bring to a boil, reduce to simmer 20 minutes, covered. Remove lid and continue to simmer until liquid evaporates. Transfer tempeh to a large bowl to cool. Combine tempeh with remaining ingredients and adjust seasonings to taste.

Serves 4

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