Tempeh No-Chicken Salad Stuffed Pitas

Tempeh No-Chicken Salad Stuffed Pitas

Oct 14, 2016

One of the most exciting things that has happened since we started Brownble was teaming up with the awesome folks at Vegan Outreach to create videos for them and their audience, with delicious recipes, lifestyle tips, meal ideas and more. Once a month, we get the chance to film something really special for them, and the recipe you're about to watch and read, has been one of my favorites! 

For those of you who don't know about the fantastic work that Vegan Outreach does, they're one of our favorite non-profits, and they're out there, day in and day out, in college campuses and online, spreading the word about veganism, helping people transition and stick to it, and all under the guidance of their founder and vegan RD Jack Norris (who you already know we love!). You can check out their work by visiting their website and blog, and don't miss their awesome youtube channel where you'll be able to see lots of upcoming videos by yours truly (meaning me!).                                                                       

These delicious tempeh no-chicken salad stuffed pitas are very simple to make and they're so delicious. Partly because I added red grapes to the mix, and everything is better with grapes. Enjoy the video, pdf and recipe below!





Yield: 6 small pita sandwiches ⎮ Prep time: 10 minutes ⎮ Cook time: 10 minutes



  • 1 package tempeh
  • 2 celery ribs, finely chopped
  • 1 large green onion, finely chopped
  • 2 tablespoons walnuts, chopped
  • 2 tablespoons fresh chives, chopped
  • 3/4 cup red seedless grapes, halved
  • 6 small whole wheat pita pockets


For the dressing:
  • 1/3 cup eggless mayonnaise
  • 2 1/2 tablespoons apple cider vinegar (or white wine vinegar)
  • 4 tablespoons non-dairy milk (unsweetened)
  • 1 1/2teaspoons onion powder
  • 1 teaspoon sea salt
  • A few cracks of pepper


  1. Cut the tempeh into slices, and then each slice into smaller squares.
  2. Steam the pieces in a steamer basket over boiling water for 10 to 12 minutes. Remove the pieces and place them in a bowl.
  3. To make the dressing whisk all the ingredients together in a smaller bowl.
  4. Add the celery, green onion, walnuts, chives and grapes to the bowl that has the tempeh, toss well and pour the dressing on top. Toss everything until well coated with the dressing.
  5. If you have time to chill the no-chicken salad for a bit it really makes the flavors come together, otherwise continue to assemble your pitas.



You might also like...

Our Online Cooking School and Courses

Take a look

Don't miss our weekly goodies!

Our best FREE content straight to your inbox