Olive and Tempeh Spread

Total servings: 6


200 g tempeh, cut in 2 cm cubes
1 Tbs oil
2 Tbs soy sauce
3 Tbs vegan mayonnaise
1 green onion, minced
1 green onion, minced
2 Tbs parsley, minced
1/4 c ripe green olives
1/8 tsp dried dill
salt and pepper to taste


Steam tempeh for 10 minutes, drain and set aside.

In a skillet heat the oil and saute the tempeh for 5 minutes, stirring frequently.

In a mixing bowl mash together tempeh with the remaining ingredients.

Serve the olive and tempeh spread with bread or rice crackers.

Vegan: Yes
Vegetarian: Yes