Vegan Chicken Salad from

There are lots of meat substitues out there, but I am going to try to edge this blog away from the seitan/wheat gluten versions.  Not that I don’t like them. Oh, I like them.  As I like Whole Foods’s super creamy, very chicken-y, vegan chicken salad.  But, I’ve been looking for another version.  Check out the comments in the original post (below), for some great suggested adjustments to the recipe.

Thanks to  spiphyvegan on for this great tempeh version of mock chicken salad.  Use the homemade vegan mayo recipe for an even more delicious version.

Image courtesy of Lightlife
Image courtesy of Lightlife

Vegan Chicken Salad


    • 1 cup tempeh, cubed
    • 1/2 cup vegan mayonnaise ( I like to use Follow Your Heart Vegenaise Grapeseed oil flavor)
    • 1 celery, finely chopped
    • 1 medium pickle, finely chopped ( I use bread and butter pickles)
    • 1/2 of a medium onion, chopped
    • 2 tablespoons parsley, minced
    • 2 teaspoons mustard
    • 2 teaspoons soy sauce ( braggs aminos)
    • 1 garlic clove, minced


  1. Steam tempeh for 15 minutes.
  2. Remove from heat and set aside to cool.
  3. Toss together all ingredients.
  4. Add 1-2 teaspoons of curry powder to spice it up a little.
  5. And of course, refrigerate.

Original post, here.


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