Total Time
30mins
Prep 15 mins
Cook 15 mins

This one is super yummy!! I absolutely don't miss chicken in this one! It comes from... oh.. one of my cook books--probably either La Dolce Vegan, How it all Vegan, or Garden of Vegan.

Ingredients Nutrition

Directions

  1. Steam tempeh for 15 minutes.
  2. Remove from heat and set aside to cool.
  3. Toss together all ingredients.
  4. Add 1-2 teaspoons of curry powder to spice it up a little.
  5. And of course, refrigerate.
Most Helpful

Delicious!! I doubled the recipe too. I used red onion and dijon mustard - very nice. I did like the curry powder addition also. Thank you :)

epaton May 15, 2010

This dish is SOOO tasty! I always double the recipe because it disappears too fast! I do not use the pickle, however I ALWAYS add an 1/8 teaspoon of HOT Curry Powder. But you can add ANY spicy addition like 1/2 finely MINCED Jalapeno pepper. WOW!

LoveToCook&Eat August 03, 2009

YUM!!!!! Oh my gosh, best vegan chicken salad I've ever had. I added in some red grapes and toasted almonds as well as some paprika and garlic powder. I am patiently awaiting lunchtime now. It took all I had to not eat it for breakfast!! :) Thank you for this amazing recipe! I'm going to take it to Thanksgiving this year for sure. <3

959758 September 18, 2008