4 ounces tempeh
2 tbsp Veganaise
1 tbsp nutritional yeast flakes
1 tbsp dill pickle relish
3/4 tbsp dried parlsey
1/2 tsp mustard
1/2 tsp tamari
1/4-1/2 stalk celery, chopped
1/4 cup chopped onion

Break the tempeh in half and steam in a vegetable steamer for 15 minutes. Cool and crumble into a bowl. Combine remaining ingredients and mix them into the tempeh. Cover and chill. Serve on toast or in pita bread with lettuce and tomato.

This recipe is adapted from a recipe in Living Among Meat Eaters by Carol J. Adams.