5.0
(4)
Your folders
Your folders

Export 9 ingredients for grocery delivery
Step 1
use your hands to crumble the tempeh into small, bite-sized pieces over a medium pot. Break the kombu pieces in half, then add them to the pot with 3½ cups of filtered water. Bring the mixture to a boil over high heat, then cover, reduce the heat to low, and simmer for 30 minutes. Transfer the entire mixture to a glass jar and store in the fridge for at least four hours, preferrably overnight.
Step 2
add the Vegan Mayo, lemon juice, and mustard to a bowl and mix well. Drain the marinating tempeh, then add it to the bowl along with the celery, onion, parsley, and dulse flakes. Mix until evenly incorporated, then add salt and black pepper to taste.
Step 3
as desired; leftovers will keep in the fridge for up to five days.
Your folders
50 viewskasiakines.com
Your folders
400 viewsunleashed.legendaryladylabs.com
Your folders

221 viewspreppykitchen.com
5.0
(4)
Your folders

469 viewsspendwithpennies.com
4.9
(39)
5 minutes
Your folders
213 viewscountryliving.com
Your folders

426 viewskristineskitchenblog.com
5.0
(5)
Your folders

310 viewsspaceshipsandlaserbeams.com
5.0
(1)
Your folders
74 viewsthemetabolismcoach.com
Your folders
75 viewsthemetabolismcoach.com
Your folders

70 viewseatingonadime.com
Your folders
83 viewsthepioneerwoman.com
5.0
(1)
Your folders

147 viewsdiethood.com
5.0
(10)
Your folders
75 viewsdelish.com
4.4
(7)
Your folders

294 views101cookbooks.com
4.6
(15)
10 minutes
Your folders

288 viewslazycatkitchen.com
5.0
(2)
30 minutes
Your folders

249 viewsmakingthymeforhealth.com
15 minutes
Your folders

221 viewsgetfarmacy.com
Your folders

123 viewsthissavoryvegan.com
10 minutes
Your folders

295 viewstaste.com.au
5.0
(2)