8 oz tempeh, steamed 20 min, cooled and grated
2 stalks celery, diced
3 scallions, sliced
1/4 sweet red pepper, diced (optional)
1 tablespoon pickle relish
1 teaspoon prepared mustard
1 to 2 tablespoon soy vegan mayonnaise
salt and pepper to taste
Mix all together (or buzz til right consistency in food processor.) Serve in pita or on whole grain vegan bread. This is based on a recipe by Jennifer Raymond in The Peaceful Palate.