Vegan Tempeh Salad Recipe

Name: Vegan Tempeh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Vegan Tempeh Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Tempeh Salad

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