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Tempeh Dill “Chicken” Salad – vegetarian recipe
Stav Kogan

Tempeh Dill “Chicken” Salad

This Tempeh Dill “Chicken” Salad is the ultimate plant-based upgrade to a deli classic. Hearty, protein-packed tempeh is tossed in a creamy, tangy dressing loaded with fresh dill and crisp celery. Perfect for meal prep and savory sandwich cravings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 3 serving
Calories: 237
Ingredients Method Nutrition

Ingredients
  

  • 1 8-ounce / 227g (8 oz) package tempeh, diced small
  • Water for boiling
  • 3 tablespoons (45 ml / 1.5 fl oz) vegan mayonnaise
  • 2 teaspoons (10 ml / 0.3 fl oz) lemon juice
  • 1/2 teaspoon (10 ml / 0.3 fl oz) garlic powder
  • 1 teaspoon (5 ml / 0.2 fl oz) Dijon mustard
  • 2 tablespoons (30 ml / 1 fl oz) sweet pickle relish
  • 1/2 cup (75 g / 2.65 oz) green peas, fresh or frozen
  • 2 stalks celery, diced small
  • 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh dill
  • & Variations
  • For a different texture, crumble the tempeh with your hands after simmering instead of dicing it for a texture that more closely mimics traditional chicken salad.
  • Make a Curried Tempeh Salad by omitting the dill and relish. Instead, add 1/2 teaspoon (10 ml / 0.3 fl oz) of curry powder, a dash of cayenne pepper, and 1/4 cup (960 ml) of finely diced red onion.
  • Boost the crunch and flavor by adding 1/4 cup (960 ml) of toasted walnuts or sunflower seeds to the finished salad just before serving.

Method
 

  1. Prepare the Tempeh: Place the diced tempeh in a small pot and cover with water.
  2. Bring to a simmer and cook for 10 minutes to soften.
  3. Drain the tempeh thoroughly and set it aside to cool completely.
  4. Make the Dressing: In a medium bowl, whisk together the vegan mayonnaise, lemon juice, garlic powder, Dijon mustard, and sweet pickle relish until smooth and combined.
  5. Combine the Salad: Add the cooled tempeh, green peas, diced celery, and chopped fresh dill to the bowl with the dressing. Gently fold everything together until the tempeh and vegetables are evenly coated.
  6. Chill and Serve: For the best taste, cover the bowl and chill the salad in the refrigerator for at least 1 hour. This allows all the delicious flavors to meld together before serving.

Nutrition

Calories: 237kcalCarbohydrates: 14gProtein: 15gFat: 10g

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