Rotisserie Tempeh Salad

Rotisserie seasoning blend can be found on the spice aisle of most supermarkets.

1 cup tempeh, cubed
1/2 cup grapeseed Veganaise
1 stalk celery, finely chopped
1 tablespoon dill relish
1 medium shallot, finely chopped
2 tablespoons flat leaf parsley, finely chopped
2 teaspoons prepared yellow mustard
2 teaspoons soy sauce (I used Bragg's)
3 cloves roasted garlic, smashed
1/2 teaspoon hot sauce or to taste
1 tablespoon Rotisserie seasoning blend
Steam the cubed tempeh for 15 minutes on medium-high heat. Set aside to cool slightly. Meanwhile, in a medium mixing bowl, combine the Vegenaise, celery, relish, shallots, parsley, soy sauce, mustard, garlic and hot sauce until well blended. Cover and refrigerate. Toss cooled tempeh with rotisserie seasoning. Heat a small amount of oil in a large skillet and gently fry tempeh cubes until golden brown. Drain on paper towels and set aside to cool. Once tempeh is cooled, toss with refrigerated dressing mixture. Cover and refrigerate at least 30 minutes to blend flavors and to allow the mixture to thicken. Serve on toasted bread, or with crackers.

Serves roughly 4-6 depending on the size of your portions.