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    You are in: Home / Recipes / Vegan Tempeh Salad Recipe
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    Vegan Tempeh Salad

    Vegan Tempeh Salad. Photo by justcallmejulie

    1/1 Photo of Vegan Tempeh Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    spatchcock's Note:

    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..."

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    Units: US | Metric


    1. 1
      Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
    2. 2
      Set aside and allow to cool.
    3. 3
      Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
    4. 4
      Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
    5. 5
      Add the mayonnaise last.
    6. 6
      Chill before serving.
    7. 7
      Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
    8. 8
      Serving size is relative -- .

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    Ratings & Reviews:

    • on January 03, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2005


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2012

      Being new to the soy product world this recipe really hit the spot! Didn't have any parsley substitued finely minced chard, also added grated carrots. Don't leave out the sweet relish. Ate as romaine lettuce wrap with some toasted pieces of 100% rye bread which is really more like Melba Toast. Looking forward to trying the savory chicken salad version.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Vegan Tempeh Salad

    Serving Size: 1 (128 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 226.7
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 2.4 g
    Cholesterol 7.2 mg
    Sodium 474.2 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 1.0 g
    Sugars 5.0 g
    Protein 12.4 g

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