Vegan Tempeh 'Chicken' Salad
A versatile vegan 'chicken' salad uses tempeh as a protein substitute, perfect for serving in a salad or as a sandwich filling.
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Instructions
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Bring a few inches of water to a boil, then add cut tempeh and simmer for 15 minutes.
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Drain the tempeh completely.
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Heat 2 tablespoons olive oil over medium heat, fry the tempeh for 5 minutes while stirring frequently, then remove from heat and cool.
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Combine the cooled tempeh with mayonnaise (or vegan mayonnaise), lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper in a large bowl.
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Stir to coat the tempeh evenly with the mixture, then season with salt and pepper to taste.
Nutritional Info (per serving)
Calories:
334 kcal
Carbohydrate:
9 g
Cholesterol:
6 mg
Fiber:
1 g
Protein:
16 g
Saturated Fat:
5 g
Sodium:
137 mg
Sugar:
1 g
Fat:
28 g
Unsaturated Fat:
0 g