coconut oil
8 oz package of soy tempeh, cut into strips
1 TBSP tamari/soy sauce
2 TBSP fresh parsley, chopped (or more)
1 TBSP fresh basil, chopped (or more)
2 carrots, grated
1 scallion, diced
high quality mayo to taste
- Heat the oil in skillet over medium heat and cook the tempeh strips until nicely browned on both sides (adding extra oil as needed).
- Remove from heat, stir soy sauce, and chop tempeh into smaller pieces.
- In a medium mixing bowl, add all the ingredients (including mayo) and mix well.
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SIDE NOTES:
~ Adapted from “The Chicago Diner Cookbook”. Can be served warm, right out of the pan, or cold. It’s good on a whole grain bun or in pita bread, but I actually prefer it on its own, as a salad (no bread).
~ A tip for getting the tempeh out of its package if it’s new to you (it’s sealed pretty tightly w/ plastic) – just cut it in half across the belly right through the plastic – then you can gently squeeze it out from the ends. I find it’s easier to cut into long strips for frying as opposed to first cutting into a small dice. It’s easier to flip this way.
Dairy Free, Gluten Free, If you’re eating gluten free, be sure to use a certified gluten free tamari and gluten free bread (or omit the bread and eat this as a salad if avoiding grains entirely). Also, make sure you get SOY tempeh, as I believe the “three grain”, “flax”, and “veggie” tempeh all contain gluten. Check your mayo ingredients if eating sugar free (or make your own).Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw
