Photo: Anna Pelzer
Tempeh Salad, Hold the Mayo!
9 ingredients
10 min + 15 min
4
openrecipes
Forget about egg salad, this tempeh salad is made with avocado instead of mayo and packed with veggies. This vegan salad is so delicious and filling!
Estimated Nutrition (whole recipe, rough)
516
Calories
22g
Protein
32g
Fat
48g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tempeh | 100g | 160 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 block (8 Oz. Size) Tempeh, Diced Into 1/2" Cubes
- 1 Avocado, Peeled And Pitted
- 1 teaspoon Spicy Mustard (optional)
- 2 teaspoons Fresh Lemon Juice
- ¾ teaspoons Garlic Powder
- ½ Onion, Diced
- 1 Celery Stalk, Diced
- 1 Carrot, Diced
- 2 Tablespoons Sun-Dried Tomatoes, Diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes