Jasmine’s dip

Jasmine’s dip

from Jasmine Exael

Ingredients

  • 1 package of 200 g of crumbled Spring Pleasure Tempeh Cubes
  • 1 cup vegan mayonnaise
  • ½ green apple, finely chopped
  • 1 stalk celery, finely chopped
  • ½ yellow onion, chopped
  • ¼ cup red pepper and ¼ cup green pepper
  • ¼ cup finely chopped parsley
  • ½ tsp. dill
  • 1 tbsp. apple cider vinegar
  • ½ tsp. 4 pepper mix or black pepper
  • 1 tsp. Dijon mustard
  • 1 tsp. vegetable oil
  • 1/3 cup vegetable stock/li>

• In a saucepan over medium/low heat, soften the onion, the peppers and the celery in the oil for about 3 minutes.
• Add the broth and the apple cider vinegar and stir for about 2 minutes (until the liquid is partially evaporated).
• Add all the other ingredients except the mayonnaise, then remove from the heat and stir.
• Let cool (about 5 minutes) then add the mayonnaise and mix well.
• Serve cold with crackers or crisps.

Can be served as an appetizer or as an hors d’oeuvre.

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