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Ultimate Tempeh “Tuna” Salad Melt, Vegan + Gluten-Free

As you may already know, I started The Colorful Kitchen to share delicious recipes and spread the word on how simple it can be to eat vegan and gluten-free. Today’s recipe seriously cannot get any easier to make and it is just oh-so-tasty.

I’ve been a fan of tempeh “tuna” salad for a few years now but just recently I decided to combine it with avocado, sauerkraut and vegan cheese to create today’s Ultimate Vegan+ Gluten-free Tempeh “Tuna” Melt.

Let’s start with the tempeh salad. Over the summer my friend Mariana made her famous potato salad recipe for me and she added a tiny bit of pickle juice for flavor. That kind of blew my mind and ever since I’ve been adding a little bit to my tempeh salad and definitely takes the flavor up a notch.

For the sandwich, I used slices of Sami’s Bakery (the BEST gluten-free bread) millet and flax bread. From there I layered the tempeh salad, slices of avocado, red sauerkraut and topped it all with some vegan cheese. I grilled the whole thing for about 5 minutes in my George Foreman Grill (yep, I have one I found in my uncle’s basement!) and voila- a magical sandwich was born!


5.0 from 2 reviews
Tempeh "Tuna" Salad, Vegan + Gluten-free
Prep time
Total time
Recipe type: sandwich
Cuisine: vegan, gluten-free
Serves: 4
  • 1 package of tempeh
  • 2 medium carrots, diced
  • 2 stalks of celery, diced
  • ¼ cup vegan mayonnaise (I use Veganaise)
  • juice of half a lemon
  • 2 tsp apple cider vinegar
  • 2 tsp pickle juice
  • salt and pepper to taste
  • optional- fresh dill or diced red onion
  1. Crumble tempeh in a medium bowl with carrot and celery.
  2. Add remaining ingredients and stir.





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8 Responses to Ultimate Tempeh “Tuna” Salad Melt, Vegan + Gluten-Free

  1. I just ordered three loaves of gluten-free, vegan bread from Sami’s. I’m glad you mentioned this company in your blog. It’s so hard to find vegan AND gluten-free bread in my city, even at a natural foods store.

  2. I just made this. It’s SO good! What a great way to use tempeh and a change from chickpea for “tuna”. I added onion an fresh dill as suggested and also chive – wow! Love the addition of apple cider vinegar. Thanks, Ilene!

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