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Tempeh Salad

  By Kris Giovanini  

October 26, 2015

Tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a delicious nutty flavor and is an excellent alternative to chicken in salads of all kinds.


8 oz. package organic tempeh (any variety)

3 stalks celery, diced

2 apples, peeled and diced

½ cup chopped walnuts, plus extra for garnish

¼ cup vegan mayo (more to taste)

2 tsp. agave

Juice and zest of 1 lemon or to taste

2 thinly sliced green onions for garnish

Radicchio leaves


Cut the tempeh into strips and cook it in a tablespoon or two of Bragg Liquid Aminos for about 3 to 5 minutes. You will need to add water, a few tablespoons at a time, to keep the pan from getting to dry. Turn the tempeh slices over and cook another 3 to 5 minutes. Remove the tempeh from the pan and set aside to cool.

While the tempeh is cooling, dice the celery, peel and dice the apple and chop the walnuts and put them into a bowl. Add the lemon juice and zest.

Once the tempeh has cooled, chop it into small pieces and add it to the celery/apple mixture. Add the vegan mayo and agave and stir to incorporate.

Spoon the tempeh salad into individual radicchio leaves (or on top of your favorite greens). Garnish with sliced green onions and walnuts.

Make this several hours before you plan on eating it to allow the tempeh to soak in the flavors. You can also spoon the tempeh salad into pita pockets, pile it high on a bed of greens or use it to make sandwiches.



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