8 ounces organic tempeh, cut into small pieces
2 tablespoons organic rice vinegar
2 tablespoons organic soy sauce
1 tablespoon vegan poultry seasoning
1½ tablespoons mustard
2 tablespoons organic ketchup
¼ cup Vegenaise (vegan mayonnaise spread)
4 tablespoons water
¼ cup green onion, chopped
¼ cup chopped parsley
¼ cup chopped celery
Served with:
* Bread, lettuce, tomato slices,
and vegan butter spread to make
a “Tempeh Chickenless Salad Sandwich”
* Or with tortilla chips as a “Tempeh Chickenless Salad Dip”

1. To prepare the tempeh, turn on the burner to high heat.
2. Add 4 tablespoons of water, 2 tablespoons of soy sauce, and 2 tablespoons of rice vinegar.
3. Cut the tempeh into small pieces, and add it straight to the liquid.
4. Give it a good stir. It takes about 10-15 minutes for the liquid to absorb into the tempeh.
5. Turn the burner off.
6. While the tempeh is still warm, add about 1 tablespoon of the vegan poultry seasoning.
7. Stir it really good and allow the tempeh to cool off.
8. While waiting, chop up the vegetables for the dressing.
9. Start with the celery. Cut it about the same size as the tempeh.
10. Place the celery in the big bowl. And then cut the parsley and the green onion.
11. Take about 2 tablespoons of Vegenaise, 2 tablespoons of organic ketchup, and 2 tablespoons of organic mustard.
12. Stir them well.
13. In the same sauce pan, crumble the tempeh a little bit. Add this into the dressing. Stir it, mix it really well.
14. The tempeh is ready to be served.
15. Take the sandwich bun, and cut it in half.
16. Spread the sandwich with a little bit of soy butter and a little bit of the tempeh spread, some lettuce and a nice sliced tomato. And then top it with the half bun.
17. The sandwich is ready. It can be served with a nice tossed salad with citrus and strawberry in a light vinaigrette dressing. Or use the tempeh salad as a dip and serve that with tortilla chips.