Now you can enjoy these Vegan “Chicken” Salad Sandwiches recipe any time of the year. It’s creamy and made with tempeh, fresh produce, and a variety of seasonings that give it that perfect kick.
Part of the fun of being Vegan is taking ordinary everyday recipes and making them Vegan! Next up are these Vegan Chicken Salad Sandwiches. There are a lot of different options for making Vegan Chicken Salad, but I wanted to create something that would taste delicious and that would make people want more!
Don’t worry though, we aren’t using real chicken in this recipe, so don’t be confused by the title of it. Chicken Salad is one of those recipes that I do miss since being Vegan. It was my “go-to” meal at all of the potlucks and gatherings, especially over the summer. Let’s get started making this meal because it’s easily one of my favorites!
Reasons Why You'll Love this Vegan Chicken Salad Recipe
Ingredients and Substitutions for Vegan Chicken Salad Recipe
It’s important to have the freshest ingredients when making a recipe like chicken salad. In my opinion, the fresher everything is, the better it tastes!
Tempeh - Tempeh is a fermented soybean product that has a firm texture and nutty flavor. It's often used as a meat alternative in vegan and vegetarian dishes.
Vegan mayo - Vegan mayo is a plant-based alternative to traditional mayonnaise. It's made with ingredients like tofu, olive oil, and vinegar.
Fresh celery and onions - You’ll want to have fresh celery and onions for this chicken salad recipe.
Dill pickles - One of my favorite additions to this chicken salad is the dill pickles.
Dried parsley - The dried parsley helps bring a lot of flavor to this vegan chicken salad dish.
For this recipe, you’ll also need Dijon mustard, soy sauce (or tamari or aminos), and garlic!
Step-by-Step Instructions for Vegan Chicken Salad Recipe
Full ingredient amounts and in-depth details are at the bottom of the post in a printable recipe card.
Step 1 - Dice tempeh into small bite-sized pieces.
Step 2 - In a medium saucepan fitted with a steamer basked, steam cubed tempeh for 15 minutes on medium high heat. Remove from heat and set aside to cool.
Step 3 - In a medium bowl, combine the vegan mayo, celery, pickles, green onions, seasonings, mustard, soy sauce, and garlic.
Step 4 - Add in the cooled tempeh and toss lightly.
Step 5 - Serve with bread, crackers, or lettuce cups.
Cindy's Insider Pro Tips
Serving the Vegan Chicken Salad
I enjoy serving this chicken salad on a delicious slice of bread and adding lettuce for that CRUNCH. You can serve this salad on lettuce wraps, in a flour tortilla, or on crackers. Serve it how you like it!
Vegan Meal Prep
If I’m being honest, I also enjoy making a huge batch of this Vegan Chicken Salad at the start of the week. It’s delicious and perfect for when you need a quick lunch idea!
Vegan Chicken Salad Recipe FAQs
If you can't find vegan mayo, you can use my Homemade Vegan Mayo.
Yes, this recipe can be made ahead of time. Just store the salad in an airtight container in the fridge for up to 3 days.
Yes, this recipe is gluten-free. Just be sure to use gluten-free tempeh and vegan mayo.
No, this recipe is not soy-free. The tempeh contains soybeans. However, you could try using a different type of meat alternatives, such as chickpeas or seitan.
Yes, you can use any type of chopped vegetable in this recipe. Some other good options include carrots, red bell pepper, or cucumber.
Looking for more Easy Vegan Recipes?
Vegan Alfredo Sauce
Vegetarian Stuffed Peppers
Now that you know how to easy it is to make this Vegan Chicken Salad, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.
- 2 cups tempeh , cubed
- 1 cup vegan mayonnaise
- 2 stalks celery , finely chopped
- 2 dill pickles , finely chopped
- 4 green onions , chopped
- 1 Tablespoon dried parsley
- 2 teaspoons dijon mustard
- 2 teaspoons soy sauce, tamari, or coconut aminos
- 1 garlic clove , crushed and minced
- In a large pot or saucepan, steam cubed tempeh for 15 minutes on medium-high heat. Remove from heat and set aside to cool.
- In a medium bowl, combine the vegan mayo, celery, pickles, green onions, seasonings, mustard, soy sauce, and garlic. Add in the cooled tempeh and toss lightly.
- Refrigerate for an hour before serving with bread, pita, over lettuce, or all by itself.
Recipe adapted from How it All Vegan
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