8 ounces plain soy tempeh, crumbled into tiny pieces
1/4 cups sweet pickle relish
1/2 cup vegan mayo
1/2 cup diced red onion
1/4 teaspoon dill
salt and pepper
Mix all the ingredients and store in a container in the refrigerator until you're ready to use it. I used vegan butter to grill the sandwiches. This is perfect served on sourdough bread with dijon mustard, 2 slices of roma tomatoes and a slice of nondairy cheese, i used veggie slices.
Recipe is by joni marie newman photo by Laura Spear