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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 8.7 g
  • Cholesterol: 1.5 mg
  • Sodium: 121.1 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.8 g

View full nutritional breakdown of Tempeh "Chicken" Salad calories by ingredient
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Tempeh "Chicken" Salad

Submitted by: SHANAYMACHINE


Number of Servings: 7

Ingredients

    8 oz tempeh
    1/4 red onion, diced
    3 stalks celery, diced
    1/2 c sunflower seeds
    2 tsp relish
    3 tablespoons vegan mayo
    2 tablespoons mustard (your choice)
    2 tablespoons nutritional yeast
    Cumin, garlic powder, salt, pepper, and basil to taste

Directions

Boil the tempeh for about 5 minutes, then rinse with cold water and crumble into a bowl. Add all other ingredients, mix. Refrigerate until cold. Serve in pita bread with sprouts or on crackers.

Makes 7 1/2 cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user SHANAYMACHINE.






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Member Ratings For This Recipe

  • I used green bell peppers instead of onion and celery as I don't like them. It came out very good. I packed it for lunch in a sandwich thin. Very tasty and satisfying :) - 1/22/13

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  • My whole family loved this recipe! - 4/12/12

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  • I did not have all the ingredients, so made do with onion, celery, tempeh, vegan mayo and seasonings. That was enough. Who knew that tempeh could make such a great cold salad. Thanks so much for posting this for us all. - 12/17/11

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  • Quick, easy and yummy! I had this for lunch 2 days in a row now in a whole wheat tortilla. Really filling and satisfying. - 6/23/11

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  • Love this! Easy to make and great to have on hand for packing lunches! I didn't have any celery so I subbed some chopped water chestnuts, and added a chopped hot pepper for extra kick. I like the idea of adding grapes (mentioned in other reviews); I'll have to give it a try! - 7/26/10

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  • Yum! This is fantastic! I love the addition of sunflower seeds. I added some smoked paprika and granulated garlic, upped the relish, and left out the onion (since I don't like raw onion.) I did add some chopped sundried tomatoes (not packed in oil) and served it in a pita. - 5/16/10

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  • I love this recipe! Makes lunch time a snap! - 4/30/10

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  • Wow. This was very good. I added cumin and red grapes. This will be great for lunch at work. - 4/14/10

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  • YUMMY! I love this. It has all the taste senses...crunch to it and even sweet. I used grapes instead of relish and carrots instead of celery. LOVE IT. - 7/10/09

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  • I made this awhile ago, and it is now a staple in my refrigerator. I love tempeh and when I found this, I was so happy! I will of course make this again and again. It is great topping for a dinner salad also. - 6/8/09

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  • oh, this was great! a very nice flavorful simple sandwich filling. My husband and 2 schoolage boys thought it was great! Our first time eating tempeh. :) - 11/4/08

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  • I think this would be a great recipe, although, I didn't follow it this time. The only type of pickle relish I had was chipolte flavored, so I made this with tempeh, celery, veganaise and relish. I will try it again with the sunflower seeds and stuff. Thank you for the tip of boiling the tempeh. - 10/5/08

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  • Quick, easy, filling, healthy and delicious. I loved it. - 7/22/08

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  • This was awesome. I think when grapes come in I might chop some up into it instead of the relish. Next time, I'll make a double batch! Thanks for sharing - 6/8/08

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