- 1 lb. tempeh, cubed
- 3 Tbsp. soy sauce
- 2 Tbsp. water
- 1 1/2 tsp rice vinegar
- 1 C celery, chopped
- 1/2 C carrot, shredded
1/2 red onion, chopped - 1/2 C parsley, chopped
- 1/2 C vegenaise (or more, as needed)
Place the cubed tempeh in a casserole dish and pour the soy sauce, water, and rice vinegar evenly over it. Cover and microwave for 2 1/2 minutes; stir the mixture thoroughly and microwave for another 2 1/2 minutes. Uncover and let cool.
Add the remaining ingredients, stir thoroughly, and let chill for an hour.