¼ c mayo (for vegan, I like Just Mayo) or Greek yogurt
1 tbsp agave nectar
1 tsp nutritional yeast
½ tsp dried basil
salt and pepper, to taste
1 medium carrot, grated
¼ c sunflower seeds
For serving:
Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
Lettuce or bread to make wraps/sandwiches
Instructions
Roughly chop the tempeh (I like it in longer, skinny pieces). Place in a microwave safe bowl and microwave for about 60 seconds (heating will help get rid of some bitterness and help the tempeh absorb the sauce).
Make the sauce by whisking together the vinegar, mayo, agave, nutritional yeast, basil, salt, and pepper.
Toss the sauce with the tempeh, carrot, and sunflower seeds. Let rest for at least 5 minutes.
Serve as desired.
Store leftovers in an airtight container in the fridge.
Notes
At first it will seem like there's too much liquid in the sauce, but the tempeh will absorb it as it rests.