Vegan Tempeh "Chicken" Salad

Recipe summary

Suitable for vegans
Category Snacks
Serves 4-6
Preparation 20 minutes
Cooking 5-10 minutes

Rating: Rated 0 / 5 (0 ratings)

Delicious mock chicken salad can be used as a filling for sandwiches, over greens, or on its own as a snack.


  • 16 oz. soy tempeh
  • small red onion
  • 3 tbs vegan mayonnaise (Vegenaise is great)
  • 3 stalks celery
  • 1-2 tsp fresh dill (to taste)
  • salt to taste


Stage 1

Cut the tempeh into small cubes, about 1/2-inch square. (The size can be changed depending on the texture you prefer.) Place in a steamer basket or double boiler and heat over simmering water for 5-10 minutes until slightly softened. Remove basket from heat and allow tempeh to cool to room temperature.

Stage 2

While tempeh steams, finely chop the onion, celery and dill.

Stage 3

When tempeh is cool enough to handle, place in a bowl and add chopped veggies & dill. Mix, and then add the vegan mayo and mix well. Add salt to taste if needed.

Stage 4

Chill well before serving.

Stage 5

Serving ideas: - on toast - in a sandwich - over greens - at a picnic


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Recipe author

Added by: Alex Fisher
Added on: 25th March 2012

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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