Vegan Chicken Salad: A Plant-Based Twist on a Classic

My grandmother, bless her heart, made the best chicken salad. It was always present at family picnics, potlucks, and, frankly, any excuse she could find. The creamy, tangy flavor was pure comfort. When I went vegan, I thought those nostalgic flavors were lost forever. But then, after much experimentation in the kitchen, I created this recipe, a plant-based version that truly captures the essence of my grandmother’s classic, while honoring my commitment to a cruelty-free lifestyle. I think she’d be proud!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 2-4
• Yield: About 3 cups
• Dietary Type: Vegan

Ingredients

• 1 cup tempeh, cubed
• 1/2 cup vegan mayonnaise (I like to use Follow Your Heart Vegenaise Grapeseed oil flavor)
• 1 celery stalk, finely chopped
• 1 medium pickle, finely chopped (I use bread and butter pickles)
• 1/2 of a medium onion, chopped
• 2 tablespoons parsley, minced
• 2 teaspoons mustard
• 2 teaspoons soy sauce (Braggs aminos)
• 1 garlic clove, minced
• Optional: 1-2 teaspoons curry powder, to taste

Equipment Needed

• Steamer basket or pot with steamer insert
• Large mixing bowl
• Knife
• Cutting board

Instructions

1. Steam the tempeh: Place the cubed tempeh in a steamer basket set over a pot of boiling water. Alternatively, use a pot with a steamer insert. Ensure the water doesn’t touch the tempeh.
2. Steam for 15 minutes. This softens the tempeh and removes some of its bitterness.
3. Cool the tempeh: Remove the steamed tempeh from the heat and set aside to cool completely. This is crucial, as warm tempeh will melt the vegan mayonnaise and make the salad too liquidy.
4. Prepare the remaining ingredients: While the tempeh is cooling, finely chop the celery, pickle, and onion. Mince the parsley and garlic.
5. Combine all ingredients: In a large mixing bowl, gently toss together the cooled tempeh, vegan mayonnaise, chopped celery, pickle, onion, minced parsley, mustard, soy sauce, and minced garlic.
6. Add curry powder (optional): If desired, add 1-2 teaspoons of curry powder to the mixture for a slightly spicy and aromatic flavor. Start with 1 teaspoon and add more to taste.
7. Refrigerate: Cover the bowl tightly and refrigerate for at least 30 minutes, or ideally for a few hours, to allow the flavors to meld together. This also allows the salad to thicken slightly. The longer it sits, the better it tastes!

Expert Tips & Tricks

• Tempeh Texture: For a texture closer to shredded chicken, consider pulsing the steamed tempeh in a food processor a few times after it cools, but be careful not to over-process it into a paste.
• Vegan Mayonnaise Choice: The type of vegan mayonnaise you use significantly impacts the flavor. I strongly recommend Follow Your Heart Vegenaise Grapeseed Oil flavor, as it has a neutral taste that complements the other ingredients. However, experiment with other brands to find your favorite.
• Spice it Up: In addition to curry powder, consider adding a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Make Ahead: This salad is perfect for making ahead! It can be prepared up to 2 days in advance and stored in the refrigerator. In fact, the flavors deepen and improve over time.
• Adjusting the Consistency: If the salad seems too dry, add a little more vegan mayonnaise, one tablespoon at a time, until you reach your desired consistency. If it’s too wet, consider adding some more finely chopped celery.
• Pickle Perfection: The type of pickle makes a difference. I love the sweetness of bread and butter pickles, but dill pickles or even sweet relish can be used for variations.

Serving & Storage Suggestions

This vegan chicken salad is incredibly versatile. Serve it on your favorite bread or crackers for a classic sandwich. It’s also delicious as a topping for lettuce wraps, in a baked potato, or as a side dish alongside a bowl of soup.

To store leftovers, transfer the salad to an airtight container and refrigerate. It will last for up to 3-4 days. It’s best not to freeze the salad, as the vegan mayonnaise may separate and alter the texture upon thawing.

Nutritional Information

(Approximate values per serving, based on 4 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	16g	21%
Saturated Fat	2.5g	13%
Cholesterol	0mg	0%
Sodium	650mg	28%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	7%
Sugars	5g	–
Protein	12g	24%

Variations & Substitutions

• Gluten-Free: Serve the salad on gluten-free bread, crackers, or lettuce wraps for a gluten-free option.
• Herbs: Experiment with different herbs such as dill, tarragon, or chives for unique flavor profiles.
• Nuts: Add chopped walnuts, pecans, or almonds for extra crunch and flavor.
• Fruit: A touch of sweetness can be lovely! Consider adding chopped grapes or cranberries.
• Smoked Paprika: A dash of smoked paprika can add a smoky depth to the flavor.
• Tofu Option: If you prefer, you can substitute the tempeh with firm or extra-firm tofu. Press the tofu to remove excess water before steaming or baking.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of vegan mayonnaise?
A: Yes, you can use your favorite brand, but the flavor will be slightly different. Follow Your Heart Vegenaise Grapeseed Oil is recommended for its neutral taste.

Q: How long does this vegan chicken salad last in the refrigerator?
A: It will last for up to 3-4 days in an airtight container in the refrigerator.

Q: Can I freeze this salad?
A: It’s not recommended to freeze the salad, as the vegan mayonnaise may separate and change the texture upon thawing.

Q: What can I substitute for the soy sauce?
A: Bragg’s Liquid Aminos is preferred, but tamari or coconut aminos are good substitutes.

Q: Is there a way to make this salad oil-free?
A: It’s tricky to make this truly oil-free, as the vegan mayonnaise contains oil. Look for oil-free vegan mayo options, or try using mashed avocado or cashew cream as a base, although this will alter the flavor significantly.

Final Thoughts

I truly believe this vegan chicken salad will become a new favorite. It’s a delicious and satisfying way to enjoy a classic comfort food, without compromising your values. I encourage you to try it, experiment with the variations, and let me know what you think! Serve it with a side of fresh fruit or a crisp green salad for a complete and delightful meal. Happy cooking!