Vegan “Chicken” Salad
Serves | 4 |
Prep time | 45 minutes |
Allergy | Soy, Tree Nuts |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Appetizer, Lunch, Salad, Side Dish, Snack, Starter |
Misc | Pre-preparable, Serve Cold |
Occasion | Casual Party |
Ingredients
- 2 cups dry soy curls (which makes about 2 1/2 to 3 cups reconstituted.)
- 1/2 cup finely chopped celery
- 1/2 cup grapes, sliced in quarters lengthwise
- 3 tablespoons sliced almonds
- 2 1/2 tablespoons minced red onion
- 1 tablespoon chopped fresh parsley
- 1/2 cup vegan mayonnaise (I used Vegenaise, by Follow Your Heart.)
- 3 tablespoons vegan sour cream (I used Tofutti Better Than Sour Cream.)
- 3 teaspoons lemon juice
- 1 teaspoon pure cane sugar
- 1 teaspoon salt (or to taste)
Directions
Step 1 | |
Reconstitute your soy curls by soaking them in warm water for about 10 minutes. | |
Step 2 | |
Drain the soy curls, gently squeezing out excess water, then tear the large curls into bite sized pieces. | |
Step 3 | |
Place soy curls and remaining ingredients in a bowl and gently fold everything together until well-incorporated. | |
Step 4 | |
Chill your "chicken" salad for a few hours or overnight prior to serving. This gives the flavors time to get married and taste amazing. | |
Step 5 | |
Serve chilled on toast, bread, or crackers. |
Note
If the flavor seems not quite right initially, make sure you let your salad chill for a few hours before adjusting stuff like lemon juice and sugar. Somehow, everything just tastes better after it has sat in the fridge for a few hours.