Tempeh Chicken Salad Sandwich (Vegan Chicken Salad Sandwich)
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The Best Tempeh Chicken Salad Sandwich for a Quick, Easy Meal!
This tempeh chicken salad sandwich is your new favorite lunch. It’s creamy, packed with protein, and comes together in just 20 minutes!
This tempeh chicken salad sandwich has the classic creamy, savory, and hearty bite you love. It’s made with simple ingredients and comes together quickly.
Mashed chickpeas might work in a vegan chicken salad, but when you crave that chewy, meaty bite, it’s time to add tempeh to your grocery list.
Not to be confused with tofu, which is made from coagulated soy milk, tempeh is made from fermented soybeans.
It has a slightly nutty flavor and chewy texture, perfect for this vegan chicken salad sandwich recipe.
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Want to explore more vegan chicken alternatives? Try seitan in our vegan fried chicken or cauliflower florets as vegan chicken wings!
Why You’ll Love This Tempeh Chicken Salad Recipe
- Great for make-ahead and ready in just 20 minutes, this flavorful plant-based chicken salad is ideal for quick lunches!
- There is no off-putting texture or bitter flavor in this vegan chicken salad sandwich.
- This tempeh chicken salad is so versatile! Load it into a sandwich, wrap, or on a bed of fresh greens.
Ingredients And Substitutions
Tempeh – This plant-based protein is our vegan chicken salad’s star ingredient! If steaming seems like too much work, just bring water to a boil, simmer the bite-sized pieces of tempeh for 15 minutes, and drain.
Vegan mayonnaise – For the creamy dressing. You can use store-bought or surprise yourself and make it from scratch! (It’s surprisingly easy.)
Fresh celery, green onions, and garlic – Classic chicken salad veggies. The beauty of a homemade vegan chicken sandwich is you can customize it however you like.
Dill pickles, dried parsley, Dijon mustard, and soy sauce – They load up the mock chicken salad with tons of flavor! You might also enjoy this vegan chicken salad recipe with fresh lemon juice, black pepper, onion powder, garlic powder, poultry seasoning, fresh tarragon, and basil.
Buns and lettuce – For making the plant based chicken sandwich. You can use any bread, and don’t forget the leafy greens for added crunch and as a barrier to keep the bread from getting soggy. Alternatively, you can just enjoy this veggie chicken salad in lettuce wraps!
Tips For Making This Recipe
Make-Ahead and Leftovers
You can make a big batch of this tempeh chicken salad 3 days in advance! Just store it in an airtight container in the fridge.
Add-Ins to Try
Make your vegan chicken salad more satisfying with shredded carrots, diced onions, bell peppers, chopped apples, dried cranberries, and slivered almonds!
Serving Ideas
This tempeh salad is not just for vegan chicken salad sandwiches! You can swap bread with tortillas or crackers, or ditch the bread and use lettuce cups instead.
Vegan Chicken Salad Sandwich Recipe FAQs
Is this plant based chicken salad recipe gluten-free?
Yes, this vegan and vegetarian chicken salad sandwich is gluten-free!
Is this veggie chicken salad recipe soy-free?
No. This is a tempeh chicken salad sandwich, and tempeh is made from soybeans.
Do you have to steam tempeh for a tempeh salad sandwich?
Yes! Steaming tempeh removes bitterness and helps it soak up flavors beautifully.
Do I have to use tempeh for this vegan chicken sandwich recipe?
No. Other vegan chicken substitutes that’ll also work in a plant based chicken sandwich are firm tofu cooked until golden, mashed chickpeas, or drained young jackfruit.
What is the best bread for chicken salad sandwich?
We used buns for this tempeh chicken salad because their subtle sweetness complements the savory flavors. A nice crusty bread will also be perfect with the vegan chicken salad’s creaminess, plus it won’t get soggy easily.
More Delicious Vegan Sandwich Recipes
- Vegan Egg Salad
- Copycat Zupas Ultimate Grilled Cheese
- Vegan Breakfast Sandwich
- Vegetarian Sloppy Joes
- Vegan Lobster Roll
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Tempeh Chicken Salad Sandwich
Ingredients
- 2 cups tempeh, cubed
- 1 cup vegan mayonnaise
- 2 stalks celery, finely chopped
- 2 dill pickles, finely chopped
- 4 green onions, chopped
- 1 tbsp dried parsley
- 2 tsp Dijon mustard
- 2 tsp soy sauce
- 1 garlic clove, crushed and minced
- Buns, optional for serving
- Lettuce, optional for serving
Instructions
- In a large saucepan fitted with a steamer basket, steam the cubed tempeh for 15 minutes over medium-high heat. Once done, remove from heat and set aside to cool.
- Combine the vegan mayo, celery, pickles, green onions, dried parsley, mustard, soy sauce, and garlic in a medium bowl. Add in the cooled tempeh and toss gently.
- Refrigerate the tempeh chicken salad for at least 30 minutes to let the flavors combine, then serve in a bun with lettuce.
Notes
- You can make a big batch of this tempeh chicken salad 3 days in advance! Just store it in an airtight container in the fridge.
- Make your vegan chicken salad more satisfying with shredded carrots, diced onions, bell peppers, chopped apples, dried cranberries, and slivered almonds!
- This tempeh salad is not just for vegan chicken salad sandwiches! You can swap bread with tortillas or crackers, or ditch the bread and use lettuce cups instead.
