Vegan Chicken Salad
photo by Chef Joey Z.
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 cup tempeh, cubed
- 1⁄2 cup vegan mayonnaise (I like to use Follow Your Heart Vegenaise Grapeseed oil flavor)
- 1 celery, finely chopped
- 1 medium pickle, finely chopped (I use bread and butter pickles)
- 1⁄2 of a medium onion, chopped
- 2 tablespoons parsley, minced
- 2 teaspoons mustard
- 2 teaspoons soy sauce (braggs aminos)
- 1 garlic clove, minced
directions
- Steam tempeh for 15 minutes.
- Remove from heat and set aside to cool.
- Toss together all ingredients.
- Add 1-2 teaspoons of curry powder to spice it up a little.
- And of course, refrigerate.
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Reviews
-
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
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RECIPE SUBMITTED BY
I live in Fredericksburg VA. I work at the ONLY health food store for miles...
I just recently became vegan after a stretch of "on and off" vegetarianism... now I love to cook. I never really did until I became vegan!