Description
Enjoy this quick and easy tempeh salad for a plant-based twist on classic chicken salad.
Ingredients
- 2 tablespoons lemon juice (30 ml)
- 1 tablespoon whole grain mustard (15 g)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon poultry seasoning, optional
- 2 tablespoons minced fresh tarragon leaves
- 1 lb (453 g) tempeh, chopped into small cubes or crumbled
- ⅓ cup pecan or walnut pieces, or slivered almonds (50 g)
- ½ cup chopped celery (50 g)
- ⅓ cup dried cranberries (40 g)
- ¼ cup finely chopped yellow, white or red onion (25 g)
- ½ cup vegan mayonnaise, or more to preference (115 g)
Instructions
- In a large bowl, whisk together the mayonnaise, lemon juice, mustard, salt, and pepper. Start with 1/2 cup of mayo then after you mix in the rest of the ingredients, you can add more if you like.
- Add in the remaining ingredients and mix to combine.
- Serve immediately as is or in a sandwich or wrap or refrigerate in an airtight container until ready to serve.
Notes
Store in the refrigerator in an airtight container for up to 5 days.
Chopped red grapes work as an alternative to, or in addition to, cranberries.
Nutrition
- Serving Size: 1/6th of salad
- Calories: 281
- Sodium: 235 mg
- Fat: 17 g
- Carbohydrates: 18 g
- Fiber: 8 g
- Protein: 17 g