Tempeh Salad

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What You Need:

• 1 8 oz package tempeh, steamed for twenty minutes, cooled, and chopped into 1/4 inch dice. (Of course, you can use any kind of tempeh for this salad, but I think ones with hijiki add a lot of color without adding any kind of icky sea taste.)
• 2 stalks celery, finely chopped
• 2 carrots, coarsely grated
• 3 tablespoons finely chopped onion, or 3 green onions, chopped
• 1/4 cup parsley, chopped
• 1 teaspoon salt, plus more to taste
• cayenne pepper, to taste
• 1 teaspoon poultry seasoning
• 1/3-1/2 cup Vegenaise

What You Do:

1. Toss everything together and mix well.
2. Add more salt to taste, and chill.

If you can wait, this salad tastes much better cold. Try it on a sandwich with Zatarain's Chow Chow (prepared mustard mixed with chopped cauliflower and pickles)!