Tempuna Salad - cooking recipe

Ingredients

8 ounces tempeh, cut in 1/4-inch cubes
1 1/2 tablespoons cold water
1 cup celery, finely diced
1/4 cup carrot, finely grated
1/4 cup red onions, finely chopped or 1/4 cup green onion
4 tablespoons fresh parsley, minced
1 teaspoon kelp
1/8 teaspoon salt (to taste) (optional)
1/8 teaspoon black pepper (optional)
1/2 - 3/4 cup vegan mayonnaise or 1/2-3/4 cup regular mayonnaise
1/4 teaspoon lemon juice
1 teaspoon mustard
1/2 1/2 teaspoon curry (to make it more like a chicken salad) or 1/2 teaspoon poultry seasoning (to make it more like a chicken salad)

Preparation

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