Unchicken Salad Vegetarian Chicken Salad Food

UNCHICKEN SALAD (VEGETARIAN CHICKEN SALAD)

Unchicken Salad (Vegetarian Chicken Salad) image

This is going to sound crazy. I've served this dish to dozens of people who greatly enjoyed it, but then didn't believe me when I told them what was actually in it. But it's good.

Provided by vegcookzilla

Categories Vegan

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb firm tofu
frying oil
1/4 cup vegan mayonnaise
1/4 cup ketchup
1/2 cup maple syrup (a bit less really)
1 teaspoon mustard powder
diced black olives (optional)
fresh green onion (optional)
sesame seeds (optional)

Steps:

Mix up your sauce. You want it to be half "fry soss" (ketchup and veganaise in equal parts) and half (or a little less than half) maple syrup. Mix in mustard powder to taste. It's going to taste different when it's thinly coating the tofu.
Crumble the drained firm tofu into chunks about an inch and a half across. Fry it in a half inch of oil, turning occasionally until the pieces have a puffed, golden brown look.
Let the pieces cool and cover them in sauce and add desired optional ingredients. Serve atop greens of your choice or eat plain.

Nutrition Facts : Calories 434.8, Fat 12.6, SaturatedFat 2.4, Cholesterol 3, Sodium 430.9, Carbohydrate 67.9, Fiber 2.4, Sugar 57, Protein 19.6

VEGAN CHICKEN SALAD

Vegan Chicken Salad image

This one is super yummy!! I absolutely don't miss chicken in this one! It comes from... oh.. one of my cook books--probably either La Dolce Vegan, How it all Vegan, or Garden of Vegan.

Provided by spiphyvegan

Categories Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup tempeh, cubed
1/2 cup vegan mayonnaise (I like to use Follow Your Heart Vegenaise Grapeseed oil flavor)
1 celery, finely chopped
1 medium pickle, finely chopped (I use bread and butter pickles)
1/2 of a medium onion, chopped
2 tablespoons parsley, minced
2 teaspoons mustard
2 teaspoons soy sauce (braggs aminos)
1 garlic clove, minced

Steps:

Steam tempeh for 15 minutes.
Remove from heat and set aside to cool.
Toss together all ingredients.
Add 1-2 teaspoons of curry powder to spice it up a little.
And of course, refrigerate.

Nutrition Facts : Calories 248.9, Fat 14.1, SaturatedFat 2.7, Cholesterol 6, Sodium 958.7, Carbohydrate 18, Fiber 1.5, Sugar 4.5, Protein 17.1

VEGETARIAN 'CHICKEN' SALAD

Vegetarian 'Chicken' Salad image

My favorite vegetarian version of chicken salad. Serve salad in croissants or lettuce leaves, and garnish with additional grapes.

Provided by Shanda

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

4 cups vegetarian fried chicken (such as FriChik®), diced
2 cups thinly sliced celery
¾ cup lemon juice
¾ cup mayonnaise
¼ cup whipping cream
¼ cup seedless red and green grapes, chopped
2 tablespoons curry powder
2 tablespoons dried dill weed
½ teaspoon salt

Steps:

Combine vegetarian fried chicken and celery together in a large bowl.
Mix together lemon juice, mayonnaise, whipping cream, grapes, curry powder, dill, and salt in a separate bowl. Add to chicken mixture and toss well. Chill until serving.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 6 g, Cholesterol 18 mg, Fat 19.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 4.2 g, Sodium 292.9 mg, Sugar 2.2 g

VEGETARIAN CHICKEN SALAD

Vegetarian Chicken Salad image

Sometimes a vegetarian misses those old comfort-food staples. Salad sandwiches are so great in hot weather, so I engineered this one and am pretty chuffed at how it came out.

Provided by Jujubegirl

Categories < 15 Mins

Time 10m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package Morningstar Farms Meal Starters chicken strips
1/4 cup carrot
1/4 cup celery
1 medium gala apples
1/2 cup Miracle Whip light
1/4 cup raisins (golden or regular)
1/4 onion

Steps:

Microwave the chick'n strips in a bowl until heated through (about 2 minutes depending on the power of your microwave).
Shred the carrots, celery, onion, apple, and chick'n strips in a food processor.
Transfer above items to a bowl and add the raisins and Miracle Whip.
If your other items were already refrigerated and cold, you can go ahead and enjoy. Otherwise, chill for an hour or two. Then serve on bread, in a pita, or my favorite--in a tortilla.

Nutrition Facts : Calories 87.8, Fat 4.1, SaturatedFat 0.6, Cholesterol 5.5, Sodium 183.3, Carbohydrate 13.1, Fiber 1.3, Sugar 9.4, Protein 0.5

More about "unchicken salad vegetarian chicken salad food"

VEGAN UN-CHICKEN SALAD - BLISSFUL BASIL

Web Oct 10, 2017 Course Salad Cuisine Gluten-Free, Grain-Free, plant-based, Vegan Prep Time 15 minutes Total Time 15 minutes Servings 6 …
From blissfulbasil.com
4.9/5 (13)
Category Salad
Cuisine Gluten-Free, Grain-Free, Plant-Based, Vegan
Total Time 15 mins

Add the garbanzo beans to a food processor and pulse 5 to 10 times, or until they're chopped and take on a flaky texture. Do not over-process. Transfer to a large serving bowl.
Next, add the artichoke hearts to the food processor. Pulse about 10 times, or until they're chopped and take on a flaky texture. Carefully gather the chopped artichokes within your hands or within a piece of cheesecloth, and press the excess water from them. They don't need to be completely dry, but you want to release any excess liquid to ensure a more "meat-like" texture. Add to the bowl with the garbanzo beans.

Unchicken Salad Vegetarian Chicken Salad Food

UNCHICKEN SALAD (VEGETARIAN CHICKEN SALAD)

This is going to sound crazy. I've served this dish to dozens of people who greatly enjoyed it, but then didn't believe me when I told them what was actually in it. But it's good.

VEGAN CHICKEN SALAD

This one is super yummy!! I absolutely don't miss chicken in this one! It comes from... oh.. one of my cook books--probably either La Dolce Vegan, How it all Vegan, or Garden of Vegan.

VEGETARIAN 'CHICKEN' SALAD

My favorite vegetarian version of chicken salad. Serve salad in croissants or lettuce leaves, and garnish with additional grapes.

VEGETARIAN CHICKEN SALAD

Sometimes a vegetarian misses those old comfort-food staples. Salad sandwiches are so great in hot weather, so I engineered this one and am pretty chuffed at how it came out.

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