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30 minutes
25 minutes
55 minutes
- 2 cups vegetable broth
- 1 (8 ounce) package tempeh
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon seaweed flakes or granules
- 0.5 cup minced red onion
- 1 cup chopped celery
- 1 cup chopped dill pickles
- 0.25 cup soy mayonnaise
- Bring the broth to a gentle boil over medium-high heat. Gently add the tempeh and let it simmer for 25 minutes. Drain and cool at room temperature for 15 minutes. Grate the cooled tempeh into a large bowl.
- Combine soy sauce, lemon juice, garlic, and seaweed flakes in a small bowl. Pour over grated tempeh and mix well. Add red onion, celery, dill pickles, and mayonnaise; toss to combine. Serve immediately or chill for enhanced flavors.
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