"Tuna" salad with Agave Mustard dressing

Derek is a tuna monster.  Now, let me just tell you that I am so proud of him.  He is originally from Illinois and the boy loves cheese fries, lamb Gyros, greasy, meaty pizza, and all kinds of crazy concoctions that aren't really that yummy back here in California.  But when I went to Illinois to visit his wonderful family, that food has some mysterious charm(Before I was vegan obviously).  I was put under the midwestern spell. :)  So, before I turned vegan, Derek still was munching on cheese like a Wisconsinite, but now that I am cooking all the time, the dairy consumption has almost completely faded and the only meat he's eating is fish.  That is amazing!  Still, I try to make Faux Tuna whenever I have a chance.  It's super yummy, has lots of lean protein from Tempeh, without all the yucky things fish can carry.  We put these in pita or on top of salads and they add a nice change to a normal "boring" salad.  I make a mean vegan version of Honey Mustard and it's such a fantastic combo.  So, skadoodle to the kitchen and enjoy a light, healthy meal!

Faux Tuna
1 Package Spicy or 5 Grain Tempeh
1/2 C fresh or frozen and thawed peas
2 Stalks celery
1/2 Ripe Tomato
1 Carrot, sliced in small little pieces
1 Pickle, thinly sliced
Dash of Soy sauce
1 Tbs Vegenaise
1Tbs Mustard

(if you like spicy like we do, add a couple drops of Habanero or Jalapeno sauce)


Fill sauce pan with water and fit with steam basket. Slice the tempeh in half or fourths and put them in the basket, and put the lid on top. Steam for about 20 minutes or until tender.  While tempeh is steaming, add all other ingredients to a bowl. Once Tempeh is tender, pull out of basket, and smoosh in a bowl.  Let cool at room temperature or in fridge.  When the tempeh is at least room temp, add the bowl and mix ingredients together.  Yum!



Agave Mustard Dressing
1 Tbs Dijon Mustard
Splash of wine vinegar or White vinegar
1-2 Tbs Agave nectar

Whisk ingredients together well and serve. Easy, Peazy.