– 2 cups tempeh , cubed – 1 cup vegan mayonnaise – 2 stalks celery , finely chopped – 2 dill pickles , finely chopped – 4 green onions , chopped – 1 Tablespoon dried parsley – 2 teaspoons dijon mustard – 2 teaspoons soy sauce, tamari, or coconut amino – 1 garlic clove , crushed and minced