Vegan Tempeh Salad Recipes

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VEGAN TEMPEH SALAD



Vegan Tempeh Salad image

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..."

Provided by spatchcock

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

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)

Steps:

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

Nutrition Facts : Calories 226.7, Fat 14.3, SaturatedFat 2.5, Cholesterol 7.2, Sodium 474.2, Carbohydrate 15.9, Fiber 1.1, Sugar 5, Protein 12.4

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