This Memorial Day is another Meatless Monday for this green diva! Here’s one yummy tempeh salad recipe I’ll be making!

I made this one up last summer and it has quickly become a family favorite. It’s pretty much how I would’ve made a good tuna salad in the old days — adding pasta (gluten-free of course) to stretch it a bit. I feed my family this version, but I make mine curry flavored . . . yum.

Ingredients
1/4 cup red onion – finely chopped
1/4 cup carrots – finely chopped
1/4 cup celery – finely chopped
1/4 cup red cabbage – finely chopped
2 Tbls – scallions – chopped
1/4 cup raisins
1/2 cup mayonnaise
2 Tbls – organic sweet relish
2 Tbls – your favorite vinaigrette 

1 pkg. tempeh – chopped into 1″ cubes
2 Tbls olive oil
2 cloves garlic – crushed
salt & pepper to taste
1 Tbls curry powder (optional)

Instructions

Cook the pasta according to the directions.

Sautee the tempeh in the olive oil. Add the garlic in the last couple of minutes. Let everything cool a bit, then mix it all up, and enjoy!