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a clear bowl filled with vegan chicken salad sandwich mix
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Vegan “Chicken” Salad Sandwiches

Course Main Course
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 357kcal
Author Holly

Ingredients

  • 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

Instructions

  • 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.

Notes

Makes 6-8 servings
Recipe adapted from How it All Vegan

Nutrition

Calories: 357kcal | Carbohydrates: 10g | Protein: 11g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 453mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg