Vegan Deli Tempeh Pecan Salad
When I decided on Vegan Deli‘s Tempeh Pecan Salad (page 80) for a weekend lunch, I thought it would be tasty, but I can’t say I was expecting anything special. The recipe only has 6 ingredients, and no deli salad could be better than Awesome Eggless Salad! After a no-effort preparation and a couple hours chilling in the refrigerator, I served the cold tempeh salad over spinach with tomato slices and vegan buttered toast. What a perfect lunch! I dare say I liked this chickenless salad even better than my favorite eggless salad, but maybe that’s comparing apples and oranges. I’m thrilled to share this quick and easy recipe, because I think it will be perfect for packing work and school lunches or just a simple Sunday lunch.
Tempeh Pecan Salad
Ingredients:
- 1 8-ounce package frozen tempeh, thawed
- 1/2 cup vegan mayonnaise
- 1/2 cup chopped pecans
- 1/2 cup diced celery
- 2 tablespoons finely minced red onion (optional)
- 2 tablespoons fresh minced parsley
- Salt and pepper
Steam the tempeh for 20 minutes, then cool. Cut into 1/4 inch cubes, and place in a bowl. Add the remaining ingredients and mix gently. Chill thoroughly before serving.
Don’t forget to enter this week’s IET giveaway for a chance to win a copy of Lick It, the vegan ice cream recipe book!
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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!
Great recipe! it looks delicious!
Thanks!
That salad looks really delicious! How do you like the cookbook?
I really love it! My mom worked in a deli when I was growing up, so cold salads like this are very familiar.
I am fairly certain that Joanne Stepaniak can do no wrong!
I second that certainty!
That looks like a perfect lunch salad. Yet another book you’ve recommended that I need to add to my collection!
Another cookbook collector?
That looks really good!
Thank you!
Wow, that looks like a really great salad!
OK, now I am adding this to my new I-do-not-have-an-aversion to tempeh list of recipes. Thanks a bunch!
Yes! I really think this is a good one for that list- the texture is fantastic!
This is a great idea– I’ll have to give it a try.
Hope you enjoy it!
That looks SO delicious, I’m looking forward to it being salad weather again.
Aww, I don’t know- I’m pretty excited about baking season.
looks nice and light. A healthy summer meal!
The mayo is a bit heavier, but it would be great for a summer picnic!
That looks crazy good.
It’s so good! It’s one of those “I wish I still had some leftover,” dishes!
I love super easy lunch recipes with only 5 or 6 ingredients. Thanks for sharing!
You’re welcome!
I hope you enjoy it!
You really motivate me to cook a wider variety of things. It’s impressive seeing all the different things you test out. Keep on motivating the vegan masses!!
Thank you, Lacey. That really means a lot to me! Especially on days when I’m like, “Why am I standing here taking photos of soup while my family eats?!”
Tempeh is seriously one of my favorite foods ever!! I can’t wait to make this. Im’ thinking some cranberries would be good in there to,
Mm.. a little sweetness!