Since becoming vegan, I’ve been trying out new variations of old favorites and this makes for a great lunch or dinner. It’s healthy, delicious, satisfying, versatile and best of all super simple and quick to make. My favorite way to serve it is on toasted rye bread with a side salad of mixed greens, radishes, green onions, mushrooms with a little vinaigrette, but you can make it your own and serve it any way you like.

1/2 pkg three grain tempeh from LightLife – steamed and chopped*
1 celery stalk – chopped
1 green onion – chopped (use both green and white parts)
Fresh dill – chopped (I use about a handful but just add enough to your liking)
Veganaise or your favorite mayo (I use about 1 Tbsp but just add enough to your liking)
Dijon mustard (I use about 1Tbsp but just add enough to your liking)
Pinch of sea salt to taste
Pinch of freshly ground pepper to taste

*Feel free and steam the tempeh however you like. Just steam it long enough to make it a tiniest bit softer than it is in the package. The quickest way is to break up the tempeh into large chunks, place them in a covered dish with a small bowl of water in the middle, cover and microwave for about 2 minutes and then let it sit in the covered container for about 2 more minutes. After it’s steamed, chop it up to your desired size/texture and let it cool for a bit while you’re chopping your other veggies.

Place all of your ingredients into a bowl and mix together and then serve it as a basic sandwich, turn it into a “tuna” melt, make a wrap with your favorite veggies, use it as a topping on your favorite salad or just eat it by itself.

You can also add to or replace some of the listed ingredients with your favorites like chopped almonds, carrots, raisins, apples, etc. Just play around with it and make it your own.

The above recipe yields about 4 sandwich sized servings and keeps quite nicely in the fridge for a few days.