Make Vegan Chicken Salad

This recipe for vegan chicken salad uses the zesty flavor of Tempeh, and smooth, delicious texture, to accurately replicate a creamy chicken salad. The recipe is both quick and simple.

Ingredients

Servings: 2 to 4

  • 1 cup Tempeh, cubed
  • 1/2 cup Make Vegan Mayonnaise
  • 1 stalk celery, finely chopped
  • 1 medium dill pickle, finely chopped
  • 1/2 medium onion, peeled and chopped
  • 2 tablespoons fresh parsley, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons soy sauce
  • 1 garlic clove, crushed and minced
  • 1 to 2 teaspoons curry powder (optional)

Steps

  1. Prepare the ingredients.
  2. On medium heat, steam the Tempeh for 15 minutes.
  3. Remove the Tempeh from heat and set aside, allowing it to cool.
  4. Mix together the vegan mayonnaise, celery, pickles, onions, parsley, mustard, soy sauce, garlic and Tempeh by gently tossing.
    • If desired, also add the curry powder.
  5. Pour into an airtight container and refrigerate.
  6. Once cold, plate and serve.

Tips

  • The chicken salad can be stored in the refrigerator for up to 10 days, if covered.
  • Firm tofu may be used instead of Tempeh, but should not be mixed too much so it won't crumble.

Things You'll Need

  • Medium-sized bowl
  • Plastic wrap, to cover
  • 2 spoons
  • Steamer

Related Articles

Sources and Citations

  • Tanya Barnard and Sarah Kramer, How it all Vegan, page 67 – research source

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