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    You are in: Home / Recipes / Tempuna Salad Recipe
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    Tempuna Salad

    Tempuna Salad. Photo by magpie diner

    1/4 Photos of Tempuna Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sharon123's Note:

    A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as “Javanese meat.”

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Steam tempeh 20 minutes. Place in bowl and add cold water. Mash thoroughly using a fork.
    2. 2
      Stir in carrots, onioins, parsley, kelp, mayonnaise, lemon juice, mustard and dill.
    3. 3
      Place in container, cover and chill in refrigerator befroe serving. Enjoy!
    4. 4
      Will keep up to 3 days.

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on September 25, 2010

      55

      10 Stars! Wow, I love this this! I went the dill route as well, I'm sure it would be great with curry too. I'm so glad I finally tried this, it's very satisfying - non vegans would enjoy too. Thanks for sharing Sharon, enjoyed this with toasted sprouted grain bread. MMM!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2010

      55

      This is a delicious, easy-to-throw-together, and cost-effective lunch. I made as directed, using the green onion, Vegenaise, and dill options, but I steamed my tempeh in the microwave for five minutes. After tasting the salad I added extra mustard and LOTS of extra lemon juice. The more lemon juice I added, the more it tasted like tuna salad to me. My husband and I really enjoyed this on brown rice cakes, topped with alfalfa sprouts. Made for Veg*an Swap, March 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tempuna Salad

    Serving Size: 1 (566 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 303.5
     
    Calories from Fat 156
    51%
    Total Fat 17.3 g
    26%
    Saturated Fat 3.3 g
    16%
    Cholesterol 6.0 mg
    2%
    Sodium 219.9 mg
    9%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.0 g
    16%
    Protein 22.1 g
    44%

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