Vegan Chicken Salad - cooking recipe

Ingredients

1 cup tempeh, cubed
1/2 cup vegan mayonnaise (I like to use Follow Your Heart Vegenaise Grapeseed oil flavor)
1 celery, finely chopped
1 medium pickle, finely chopped (I use bread and butter pickles)
1/2 of a medium onion, chopped
2 tablespoons parsley, minced
2 teaspoons mustard
2 teaspoons soy sauce (braggs aminos)
1 garlic clove, minced

Preparation

Steam tempeh for 15 minutes.
Remove from heat and set aside to cool.
Toss together all ingredients.
Add 1-2 teaspoons of curry powder to spice it up a little.
And of course, refrigerate.