A Quest for Greatness
There is nothing more that I loved prior to being vegan than chicken salad. Besides making my own, I would also buy pretty much any pre-made kind you could find in a deli of a grocery store. Obviously now I choose not to buy it any more, but I recently realized I did miss the creaminess, the possibilities with what you could add in, and just how damn delicious it is. I especially loved Arby’s chicken salad, but with their weird anti-vegetarian stance, and general non-vegan options, that was obviously also a no go. But I pleaded with Zachary, my adoring husband, to go on this quest for greatness to recreate it, and HE DID. It is glorious.
But How Do You Make Vegan Chicken Salad?
I know, the title is a bit contradictory, but it really tastes a lot like it. Texture is on point thanks to TVP, which stands for textured vegetable protein and is a soy product that acts as the meat in the dish, and the creaminess is even more on point thanks to some Just Mayo from Hampton Creek. To mimic my favorite chicken salad, we added in slice grapes, pecan pieces, and minced red onion. With all these flavors combined, you’re in for a really delicious meal. Put it on a sandwich, eat it straight out of a bowl, in a wrap, in a salad, on crackers, or find your own use for it! This vegan chicken salad is now a staple in our home. And as I said, it’s incredible inexpensive! We paired it here with some delicious home brewed sweet tea with sliced lemons inside.
So I Taught a Cooking Class!’
This recipe was prepared recently at the North Vegans cooking class (a part of the Animal Rights Coalition here in Minneapolis) as part of a series of classes to teach people that eating vegan can be inexpensive and delicious. Zach prepared the vegan chicken salad, and I demoed making vegan baked mac and cheese and brought a homemade oreo peanut butter pie I made the night before. We had a really awesome time, and to be honest, I really want to do it again! Everyone had a generous portion of everything and a lot of really great questions were asked, conversations were had, and I am so glad I got to be a part of it!
- 1 bag of TVP (about 10 oz)
- ½ medium red onion, minced
- 1 cup of chopped pecans
- 1 to 2 cups sliced grapes.
- 2 cups of Just Mayo
- Cook the TVP according to package instructions and let cool in the fridge or freezer while you prep the grapes and onion.
- Mince the onion and slice the grapes into halves or quarters.
- Mix all of the ingredients together in a large bowl with the mayo.
- Add salt and pepper to taste.
- Serve on a sandwich, in a salad, or on crackers.