Prep 45 mins
Cook 0 mins
This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I’ve also heard this referred to as “Vegan Tuna Salad.” I absolutely love this salad! I’m not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."
- 16 ounces soy tempeh
- 1⁄4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
- 1⁄4 cup finely chopped celery
- 1⁄4 cup finely chopped red onion
- 1⁄4 cup finely diced red bell pepper
- 1⁄4 cup raw sunflower seeds
- 1⁄4 cup finely diced green pepper
- 1⁄4 cup scallion, sliced into little rings, only the white and very light parts
- 2 tablespoons tamari
- 2 tablespoons finely chopped flat-leaf Italian parsley
- 2 tablespoons lemon juice
- 1⁄2 teaspoon finely minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dry dill weed
- 1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)
- Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
- Set aside and allow to cool.
- Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
- Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
- Add the mayonnaise last.
- Chill before serving.
- Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
- Serving size is relative -- .
Had this today at a Whole Foods and tried making it myself at home. OMG it is awesome!! I had to substitute fennel for celery and I used only all red bell peppers instead of adding the green peppers. I steamed the tempeh like they said & I thought that brought out the "nutty" flavor of the tempeh, which was great. I also steamed a little broccoli and added it to the salad, for extra color and nutrition. It is an incredible recipe that I can't wait to try over and over again. I think you can use less mayo (veganaise is 9 gms of fat per tablespoon) if you are watching calories/fat too. Next time I won't put so much in. This is great! Very happy with this recipe.
I loved this salad. My coworkers and husband raved about it. The changes I made were: Bragg's liquid aminos instead of tamari, homemade mayonaise made with Safflower and flax oil, used the green part of the scallion, and omitted the relish. I served it over fresh baby spinach. It made for a very healthy and easy dinner!
I really appreciate this recipe. I've been a vegetarian for 6 decades. It is hard to find high- protein low-carb vegan recipes. I find the mayo proportion way too high, and (after making) I doubled all other ingredients. I used pine nuts instead of sunflower seeds, added pimentos, and left out the pickle relish. I used Tellicherry peppercorns. I have always tried to duplicate Whole Foods eggless Tofu egg salad, and I did not know this steaming trick with tofu and tempeh. Thanks a million, great "tweakable" recipe.