Tempeh Chicken Salad Sandwich
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.
Servings 6
Calories 358kcal
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.
Nutrition
Calories: 358kcal | Carbohydrates: 10g | Protein: 11g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 537mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg