1 package of tempeh
1 celery stalk, diced
3 Tablespoons red pepper, diced
1 medium carrot, diced
1/2 cup vegan mayonnaise
1 Tablespoons mustard (use your favourite)
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
salt & pepper
Place tempeh in pot of boiling water. Simmer for 12 minutes. Drain tempeh and let sit till cool. Once cool cut into small pieces or grate with cheese grater.
Place celery, red pepper, carrots and tempeh in bowl.
Mix vegan mayonnaise, mustard, lemon juice, garlic powder, ginger powder, salt and pepper in a small bowl. Place mayonnaise mixture into bowl with tempeh and veggie. Mix well.
Mixture will keep 3-4 days in the fridge. I like mine on bread with some lettuce. Makes for a quick and tasty lunch.
If you have different vegetables in the fridge you can also use them. Green onions, pickles or green peppers would add a different flavour, but still adding a nice crunch in contrast to the tempeh.