the other night i whipped up a little vegan chicken salad, which i hadn't done in quite some time, and it was so super yummy i just had to share it. this is quite possibly one of the easiest things to make because it doesn't require any measuring whatsoever... well at least the way i do it :)
TVP (textured vegetable protein)- i get it in our health food stores bulk section and that's generally the cheapest, but you can also buy it bagged.
Vegenaise- that's vegan mayo, if it wasn't obvious by the name
Apple Cider Vinegar
first you need to reconstitute the TVP. to do this just pour boiling water over it slowly. you just want to add enough to get it all wet, but not create a soupy mess. add more as it absorbs if needed. if you've never eaten TVP, it's an amazing meat substitute. really great texture and can even fool the most devout meat eater!
while that's cooling, you can do the rest of your prep work. chop up come celery. i like a lot in mine, but you can add as much as you see fit. a little tip... you can also use celery salt instead if you'd like the flavor but not the crunch :) then it's carrot time! i use a cheese grater for my carrots. much easier and quicker then chopping! also just use as much or as little as you like...
once your TVP is reconstituted and cooled you can put it all together. add however much vegenaise you would like. it does take a good deal to coat everything. then add a splash of apple cider vinegar. add garlic powder, onion powder, salt and pepper to taste.
at this point it's all ready to be gobbled up!
the first night evan and i had it on toasted bread with some lettuce and tomato. super yummer! then the next day we had it for lunch on a bed of greens, which is my personal fave. any way you eat it, it never disappoints!