Step up your Vegan Game with this Tempeh Salad Recipe
Welcome to a world of deliciousness and healthiness rolled into one! As a vegan chef, I love discovering new ways to make plant-based meals more exciting, flavorful, and fulfilling. Today, I am sharing with you one of my all-time favorite recipes: Vegan Tempeh Salad.
Whether you are a longtime vegan or a newbie to the lifestyle, this recipe is sure to impress your taste buds and nourish your body. This salad is jam-packed with plant-based protein, fiber, healthy fats, and an array of essential vitamins and minerals.
The star ingredient in this dish is tempeh. If you’re not familiar with tempeh yet, it’s a traditional Indonesian food made from fermented soybeans that are packed into a compact cake. It has a nutty flavor and firm texture that makes it perfect for salads – the chunks hold their shape and soak up all the delicious dressing flavors.
The other components of this salad include fresh veggies like red bell pepper, green pepper, celery, scallions, and red onions that provide crunch and color contrast. The dressing features tangy lemon juice mixed with creamy vegan mayonnaise for richness, fresh garlic for flavor intensity, and dry dill weed and ground cumin for herbaceousness.
So what are you waiting for? Let’s dive into the recipe below and experience the goodness of vegan tempeh salad firsthand!
Why You’ll Love This Recipe
Looking for a delicious and nutritious plant-based meal that satisfies your taste buds? Introducing my Vegan Tempeh Salad recipe, a flavor-packed dish that will leave you wanting more.
One of the reasons why you will love this recipe is the versatile and hearty tempeh. Made from fermented soybeans, tempeh packs in more protein, fiber, and nutrients than traditional tofu. Additionally, tempeh has a nutty taste that adds to the overall flavor and texture of this dish.
Another reason why you will love this recipe is its colorful combination of vegetables. From crunchy celery to sweet red bell peppers, this salad is full of vibrant colors and textures that make every bite enjoyable. Top it off with chopped scallions, parsley, and sunflower seeds for added crunchiness and wholesome flavors.
But wait, there’s more! The tangy-sweet dressing made with vegan mayonnaise, lemon juice, garlic, and spices like cumin and dill weed adds zing to every forkful. Plus, this dressing is gluten-free so you can enjoy it without any worries.
Whether you’re looking for a quick lunch on-the-go or a satisfying dinner after a long day at work or school, my Vegan Tempeh Salad recipe has got you covered. With its ease of preparation and abundance of flavors and nutrition, this dish is perfect for vegans who want to stay healthy while indulging in delicious food.
So why settle for boring salads when you can have a tasty tempeh salad ready in minutes? Go ahead and try it out – your body and taste buds will thank you!
Ingredient List
Let’s start with the ingredients to make this vegan tempeh salad recipe that serves 4 people. Here’s what you’ll need:
Tempeh and Vegetables
- 8 ounces (226 g) tempeh, cubed or sliced into 1-inch pieces
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 stalks celery, chopped
Dressing and Flavors
- 1/4 cup (60 ml) vegan mayonnaise
- 3 tablespoons (45 ml) lemon juice (about 2 lemons)
- 2 tablespoons (30 ml) tamari or soy sauce
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) lime juice
- 2 teaspoons (10 ml) ground cumin
- 1/4 teaspoon (1.25 ml) dry dill weed
- 2 cloves fresh garlic, minced
- Salt and black pepper, to taste
Toppings and Garnish
- Flat-leaf Italian parsley, chopped
- Scallion, thinly sliced
- Sunflower seeds, toasted or raw
Make sure to have these items in your pantry before starting the recipe to avoid interruptions or substitutions.
The Recipe How-To
Let me guide you through the steps to create this flavorful Vegan Tempeh Salad. This recipe can serve as a base for other creative salad variations. So get ready to chop, mix and taste!
Gather Your Ingredients
You’ll need:
- 8 ounces (1 package) Tempeh
- 1/4 cup Tamari Soy Sauce
- 1/4 cup Lemon Juice
- 2 tablespoons Olive Oil
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Dry Dill Weed
- 2 teaspoons Minced Fresh Garlic
- 1/4 cup VEGAN MAYONNAISE (recipe note: make sure it’s vegan!)
- 1/2 cup Celery, diced 1/3 inch cubes
- 1/2 cup Red Onion, diced 1/3 inch cubes
- 1/2 cup Green Pepper, diced 1/3 inch cubes
- 1/2 cup Red Bell Pepper, diced 1/3 inch cubes
- 1 tablespoon Minced Fresh Flat Leaf Italian Parsley
- 3 tablespoons Sunflower Seeds
Tempeh Prep
Boil a pot of water and put the tempeh in until softened, about 10 minutes.
After that, marinating makes all the difference in infusing flavor into the tempeh. Mix together tamari soy sauce, lemon juice, olive oil, ground cumin, dry dill weed, and minced fresh garlic together in a bowl. [^pro-tip]
Then add the cubed tempeh and let it rest for at least one hour or overnight for better results.
While waiting for your tempeh to marinate, you can begin chopping your vegetables.
Mix It All Together
When your tempeh is fully marinated according to your preference, heat oil on medium-high heat in a pan and fry the tempeh until golden brown. Then transfer it along with the cooked oil into a large mixing bowl.
Add all of your diced celery, red onion, green pepper, and red bell pepper to the bowl combine with your ingredients.
Then finish off by adding vegan mayonnaise along with mince parsley and sunflower seeds reserving some of each for garnishing.
Time To Dish Up!
Once combined perfectly, add salt and pepper to taste before refrigerating for at least 30 minutes before serving.
When ready to party! plate it up garnishing with those reserved sunflower seeds and minced parsley.
Enjoy this delicious high protein salad on its own or pair it up like we recommend below section(6).
Enjoy!
Substitutions and Variations
As with any recipe, there are always substitutions and variations that you can try to make it your own. Here are a few ideas to help inspire you:
– Tempeh: If you can’t find tempeh or don’t like its flavor, you can try substituting it with tofu, chickpeas or seitan instead. For even more protein, toss in some edamame beans as well!
– Vegetables: Feel free to switch up the vegetables used in this salad according to what’s in season or what you prefer. Cherry tomatoes, cucumber, shredded carrots or even roasted sweet potatoes would all be great additions.
– Dressing: If you have a favorite vegan dressing, go ahead and use it instead of the one listed here. A creamy vegan caesar or a tangy tahini dressing would both be fantastic options.
– Spices: Want to give your tempeh salad a bit of a kick? Add some chili powder, smoked paprika or hot sauce into the mix for some extra flavor.
– Serving Style: Rather than serving this as a salad, why not try serving it as a wrap? Just add the tempeh salad into your favorite tortilla and enjoy a deliciously satisfying meal on-the-go.
With these substitutions and variations in mind, feel free to make this recipe your own and experiment with different flavors and ingredients!
Serving and Pairing
Now that your delicious vegan tempeh salad is ready, it’s time to serve and pair it with the perfect beverages and sides. This protein-packed dish pairs exceptionally well with a light and crisp white wine or a cold glass of beer.
For a complete meal, I recommend serving this salad on a bed of fresh greens or quinoa for some extra texture and nutrition. The slight bitterness of spinach or kale works beautifully with the sweet crunch of the red onions and peppers. You can also consider serving it as a filling inside tacos or lettuce wraps for a fun twist on traditional dishes.
If you’re looking to impress your guests, try accompanying this dish with some other vegan appetizers like roasted garlic hummus, vegan tzatziki or even some crispy roasted vegetables like Brussels sprouts or cauliflower. These sides complement the flavors and textures of the tempeh salad perfectly, making them all harmonious components to an unforgettable meal.
Whether it’s a summer gathering at home, picnic at the park or a potluck dinner with friends, this vegan tempeh salad is versatile enough to make anyone’s taste buds happy. Don’t forget to add some chopped fresh parsley or sunflower seeds right before serving to add an extra pop of color and extra layers of flavor!
Make-Ahead, Storing and Reheating
The beauty of this vegan tempeh salad recipe is that it can be made ahead of time, stored in the refrigerator for several days and reheated easily. To store, simply place the salad in an airtight container and place it in the refrigerator.
To reheat, there are a few options depending on your preference. If you want to maintain the crispness of the vegetables, then you can reheat just the tempeh separately in a skillet with a small amount of oil until it’s heated through. Then toss it back into the cold salad and serve.
If you prefer to reheat the whole salad, microwave on high for 1-2 minutes until warm or bake in an oven-safe dish at 350°F (175°C) for 10-15 minutes.
Note that as with any salad, the texture may change slightly once it’s been reheated, but the flavors will remain deliciously intact. So go ahead and make a batch of this tempeh salad recipe ahead of time so you can have an easy and satisfying meal ready to go whenever hunger strikes!
Tips for Perfect Results
Preparing the perfect vegan tempeh salad requires some tips and tricks to ensure a delicious outcome. Here are some essential tips you should keep in mind while making this salad recipe.
First, frying or marinating your tempeh before adding it to the salad can enhance its flavor.
When cutting tempeh, it’s essential to cut it in small cubes or slices so that they evenly absorb marinade if used.
Another great tip is to use fresh ingredients like garlic, scallions, parsley, and lemon juice as they add a lot of flavor to the vegan mayonnaise dressing.
It’s best to let the salad dressing sit in the refrigerator for an hour so that all flavors can meld together effectively.
Finally, toasted sunflower seeds add a significant crunch to the dish. To toast them, place them in a dry pan over medium heat until they’re lightly browned!
Keep these tips in mind while making your vegan tempeh salad recipe, and I assure you it’ll be bursting with delicious flavors!
Bottom Line
In conclusion, this vegan tempeh salad recipe is the perfect blend of flavors and textures that will make you a believer in the power of plant-based eating. Whether you’re an experienced vegan or just starting to explore this healthier lifestyle, this recipe offers a delicious and satisfying meal or side option for any occasion. With the versatility of tempeh, you can experiment with different dressings, spices, and toppings to create your own spin on this classic recipe. Plus, with its easy preparation and storage options, it’s ideal for busy weeknights or meal prepping. So go ahead and give it a try – your taste buds (and body) will thank you!
Vegan Tempeh Salad Recipe
Ingredients
- 16 ounces soy tempeh
- 1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup finely diced red bell pepper
- 1/4 cup raw sunflower seeds
- 1/4 cup finely diced green pepper
- 1/4 cup scallion, sliced into little rings, only the white and very light parts
- 2 tablespoons tamari
- 2 tablespoons finely chopped flat-leaf Italian parsley
- 2 tablespoons lemon juice
- 1/2 teaspoon finely minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dry dill weed
- 1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)
Instructions
- Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
- Set aside and allow to cool.
- Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
- Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
- Add the mayonnaise last.
- Chill before serving.
- Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
- Serving size is relative -- .
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.