The Vegan Pact · Oct 11, 2017

Tempeh Chickn Waldorf Salad Wraps

OK, so this recipe isn’t totally new. More of a new spin on an old classic, if you will.

I’ve been making cranberry walnut chickpea salad sandwiches since my first days as a vegan. It was one of the first ones I really “veganized”, though there are now probably a million variations of chickpea salad sandwiches out there now.

I used to LOVE shredded chicken with a little but of mayo, celery, walnuts, cranberries and parsley, because I was vegetarian. It was super easy to make, was good for a meal on-the-go and worked as a wrap, a salad served on lettuce or just straight up, as it was. I ate it constantly and it was initially the easiest thing to make plant-based with just the replacement of chickpeas and vegan mayo.

And though I still love my chickpea version, I wanted to up the protein a bit, change the texture, and use tempeh instead.

And goddamn, is it a good choice! It’s a little less dry than the chickpea version and absorbed the mayo significantly better. I’ve been digging it as a wrap for the most part, but plan to take some hiking, just as is, my next trip!

1 8 oz package organic tempeh, crumbled

1 cup chopped Granny Smith apples

1 cup chopped walnuts

1 cup chopped celery

1/2 cup chopped dried cranberries

1/3 cup chopped green onions

1/4 cup chopped fresh parsley

3/4 cup-1 cup vegan mayo, based on desired moisture

  • Saute tempeh in a frying pan over medium heat in about 1/2 cup water for 8-10 minutes or until tender and liquid is absobred
  • Toss all ingredients together in a mixing bowl and stir in vegan mayo
  • That’s it! Serve over Romaine or in pitas/wraps

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