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Vegan “Chicken” Salad

September 5, 2013 by

Vegan “Chicken” Salad

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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.

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Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

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