Vegan chicken salad - best easy plant based recipe
Are you looking for a tasty and healthy alternative to traditional chicken salad? Look no further than vegan chicken salad! Made with plant-based protein sources such as chickpeas or tofu, this dish is a delicious and satisfying option for vegans and non-vegans alike. Get ready to experience the most amazing vegan chicken salad ever!
Ingredients
- 1 cup cooked and shredded vegan chicken substitute such as seitan or tofu - see how to cook tofu and tempeh instructions below
- 1 tablespoon olive oil
- 2 apples cored and thinly sliced
- 1 can cooked black beans
- ½ cup sliced almonds
- ½ cup dried cranberries
- 2 spring onions thinly sliced
- ¼ cup chopped fresh herbs such as parsley, basil, or cilantro
- Juice of 1 lemon
- ½ Salt
- ⅓ pepper
For the dairy free chickn salad dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave nectar
- ½ Salt
- ⅓ pepper
Instructions
How to make gluten free vegan chicken salad Instructions:
- In a large pan, heat the olive oil over medium heat. Add the sliced apples and sauté until they are slightly softened and lightly browned. Remove from the heat and let them cool.
- In a mixing bowl, combine the shredded vegan chicken, black beans, sliced almonds, dried cranberries, spring onions, and fresh herbs.
- In a small bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, Dijon mustard, maple syrup or agave nectar, salt, and pepper.
- Pour the dressing over the vegan chicken mixture and toss until well combined.Add the sautéed apples to the salad and gently mix them in.
- Squeeze the lemon juice over the salad and season with salt and pepper to taste. Toss again to evenly distribute the flavors.Let the salad sit for about 10 minutes to allow the flavors to meld together.
- Serve the vegan chicken salad on its own or in a sandwich, wrap, or lettuce cups. Enjoy!This recipe is customizable, so feel free to adjust the ingredient quantities and add any additional seasonings or vegetables to suit your taste preferences
Notes
How to prepare tofu to use in vegan chicken salad
To prepare tofu for use in a vegan chicken salad, you can follow these steps:
- Choose the right type of tofu: For a chicken-like texture, it's best to use firm or extra-firm tofu. These varieties hold their shape well and provide a substantial texture.
- Press the tofu: To remove excess moisture and improve the texture of the tofu, you'll want to press it. Place the tofu block on a plate lined with paper towels or a clean kitchen towel. Place another layer of towels on top of the tofu, followed by a weighted object, such as a heavy pan or some cans. Allow it to press for about 20-30 minutes to drain out the moisture.
- Cut and marinate the tofu: Once the tofu is pressed, cut it into small cubes or strips resembling chicken pieces. Prepare a marinade by combining your choice of flavors and seasonings. For example, you could use a mixture of soy sauce, garlic powder, onion powder, paprika, and a dash of liquid smoke for a smoky flavor. You can also add herbs and spices based on your preference. Place the tofu in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes or longer if possible, to allow the flavors to penetrate.
- Cook the tofu: There are several methods to cook tofu. Here are a couple of common approaches:
- Sautéing: Heat some oil in a skillet over medium-high heat. Add the marinated tofu pieces to the skillet and cook them until they become golden brown and crispy on all sides. This typically takes about 8-10 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let the tofu cool before adding it to the salad.
- Baking: Preheat your oven to around 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the marinated tofu pieces on the baking sheet, ensuring they are spread out in a single layer. Bake for approximately 25-30 minutes, flipping halfway through, until the tofu becomes golden and crispy. Adjust the cooking time based on your desired level of crispness.
- Incorporate into the salad: Once the tofu is cooked and cooled, you can add it to your vegan chicken salad along with the other ingredients. Gently mix everything together, ensuring the tofu is evenly distributed throughout the salad.
- Choose the right tempeh: Look for firm tempeh, which holds its shape better and has a firmer texture suitable for a chicken-like consistency.
- Steam the tempeh: Steaming tempeh before marinating helps to soften the texture and remove any bitter taste. Cut the tempeh into small cubes or strips. Place the tempeh in a steamer basket and steam it for about 10 minutes. This step is optional but recommended.
- Marinate the tempeh: Prepare a marinade for the tempeh by combining your choice of flavors and seasonings. For a chicken-like flavor, you can use a mixture of soy sauce or tamari, vegetable broth, garlic powder, onion powder, paprika, and any other preferred herbs or spices. Place the steamed tempeh in a shallow dish or container and pour the marinade over it. Ensure the tempeh is well coated, and let it marinate for at least 30 minutes or longer in the refrigerator to enhance the flavor.
- Cook the tempeh: After marinating, there are different cooking methods you can use to prepare the tempeh:
- Sautéing: Heat a little oil in a skillet over medium-high heat. Add the marinated tempeh and cook for about 5-7 minutes, stirring occasionally until it turns golden brown and crispy on all sides.
- Baking: Preheat your oven to around 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the marinated tempeh on the baking sheet, ensuring they are spread out in a single layer. Bake for approximately 20-25 minutes, flipping halfway through, until the tempeh becomes golden and crispy.
- Incorporate into the salad: Once the tempeh is cooked, let it cool before adding it to your vegan chicken salad. You can break it into smaller pieces or leave it as cubes, depending on your preference. Mix the tempeh with the other salad ingredients, such as sautéed apples, black beans, almonds, dried cranberries, spring onions, fresh herbs, and dressing, until well combined.