Mock Tuna Salad

This "tuna" salad is tempeh based, and you can use any kind of tempeh if you want to avoid soy (such as black bean or black eyed peas). The salad is filling, tasty, and will fill your craving for canned tuna fish, but doesn't contain the mercury and is a much more sustainable option. This recipe was taken from the cookbook "Quick and Easy Comfort Food" by Alicia Simpson.

Ingredients:

1 8 oz. package of tempeh, any variety
2 cups of vegetable stock
¼ cup plus 1 tablespoon of vegan mayonnaise
¼ cup plus 1 tablespoon of sweet relish
¼ cup of chopped onion
½ teaspoon of kelp powder
½ teaspoon of mustard
¼ cup of diced celery
8 slices of whole grain sprouted bread (or gluten free bread if necessary)

Directions:

Simmer the tempeh in the vegetable stock for 25 minutes. Discard (or find another use for) the excess stock and set aside the drained tempeh to cool.

Blend the tempeh in a food processor or grate into a medium bowl. Hand mix in all of the remaining ingredients and continue to mix until well combined. Spoon onto bread and close the sandwiches.