Vegan Spicy Chicken Salad
Servings: 3 -4 servings
Ingredients
- 115 g soy curls half a bag/2 cups
- 1 tsp mushroom broth powder or any bouillon paste*
- 3 cups 750 boiling water
- 1/4 cup 35 g red onion, finely minced
- 1 rib celery 60 g, finely diced
- 1 tbsp 15 mL hot sauce (I used sriracha)
- 1 tbsp 15 mL lemon juice
- 1/3 cup 88 g vegan mayo
Instructions
- Rehydrate soy curls with 1 tsp mushroom broth powder (or any bouillon paste) and boiling water. Let sit in the water for about 10 minutes, then drain and squeeze out as much water as you can.
- In another bowl, combine red onion, celery, hot sauce, lemon and vegan mayo.
- Roughly chop the soy curls and toss in the mayo mixture to combine.
- You can enjoy immediately but it always tastes better when you let it sit overnight for the flavours to mingle!
Notes
*this just adds a bit of extra seasoning and flavouring for the soy curls, you don't have to use any in the hydrating liquid, but it makes it better!
Nutrition
Saturated Fat: 17g | Cholesterol: 40mg