Tempeh Tu"NO" Sandwich with Dill Aioli

Since going vegan, a lot of people ask me what foods I miss the most.  They always say, "don't you miss eating cheese?", and my answer is always no, not at all!  There's really nothing I miss about the way I used to eat and I enjoy converting non-vegan meals to vegan.  I find it really fun to take something that I used to make on a regular basis, such as a tuna sandwich and convert it into a "Tempeh Tu"NO" sandwich.  It's so easy, delicious and healthier for you--and you don't have to worry about any mercury lurking in these ingredients!

 
Dill Aioli:

1/2 cup Vegenaise
1 tsp Dijon mustard
1 1/2 tbsp fresh dill, finely minced
Juice of 1/2 lemon
1/2 tsp salt (or more to taste)
1/4 tsp black pepper

Method:

• Whisk all ingredients together in a bowl and chill until ready to use.

Ingredients:

1 8.5 oz package Organic 3-Grain Tempeh
1/4 cup celery, finely diced
1/4 cup dill pickles, finely diced
2 tbsp red onion, finely diced
1/2 tsp ground Nori seaweed (optional)
1 large tomato, thinly sliced
2 cups watercress, arugula, or romaine lettuce
4 whole wheat burger buns

Method:

• Remove tempeh from the package, slice in half and steam for 15 minutes.  Let cool for about 5 minutes and then grate on a box grater.  Place in a large bowl in the refrigerator to chill while preparing other ingredients.
• Toast a small amount of nori (about 2") in a dry saute pan, crumble and using a spice grinder, grind into a powder.  Use only 1/2 tsp for the recipe.
• Finely dice celery, pickles and onion and set aside.
• Remove tempeh from the fridge, add diced vegetables, nori and dill aioli and stir to combine.  Check for seasonings and add salt and pepper if needed.
• Chill until ready to use.
• Serve on a toasted bun with extra Vegenaise, sliced tomatoes and watercress.