Tempeh Tartare with Avocado Aioli

CHICOPEE, Mass. (Mass Appeal) – It’s light, fresh, delicious, and loaded with crunch! Mary Lawrence, Owner and Executive Chef of WellonWheels.com, showed us how to make Tempeh Tartare with Avocado Aioli.

Tempeh Tartare
(serves 2-4)

8 oz. tempeh, cut into 1-inch cubes
2 Tbl Dijon mustard
3 Tbl olive oil
1 Tbl fresh lemon juice
1 tsp apple cider vinegar
1/4 tsp garlic powder
1/2 tsp sea salt
1/4 cup finely chopped Granny Smith apple
1/4 cup finely chopped jicama
2 stalks finely chopped celery
2 Tbl finely chopped dill
1 Tbl finely chopped chives (scallion can be substituted)
splash of hot sauce


Bring a pot of water to a boil and submerge tempeh. Cook for 5 minutes, drain in a colander, and rinse with cold water. Set aside to cool. In a large bowl, whisk together mustard, oil, lemon juice, vinegar, garlic powder, and sea salt. Crumble tempeh into the bowl along with apple, jicama, celery, dill, and chives. Season with sea salt and a splash of hot sauce. Garnish with fresh herbs or edible flowers.

Avocado Aioli

1 avocado, pitted and peeled
2 Tbl rice vinegar
1 fresh organic orange, peeled and pith removed
2 Tbl lime juice (juice of 2 limes)
1/2 tsp sea salt
2 Tbl agave syrup
1 clove garlic
1/3 cup water (approximately)

Combine all of the above ingredients in a food processor or high speed blender. Gradually add water until a smooth and creamy consistency is achieved. The texture should be thinner than guacamole, yet not too watery.

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