Vegan Tempeh Salad

READY IN: 45mins
Recipe by spatchcock

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..."

Top Review by vegangirlinaz

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.

Ingredients Nutrition

Directions

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

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