Thursday, March 11, 2021

Vegan Chicken Salad 😋


After all the positive feedback for my vegan tuna salad recipe (https://youtu.be/AdAO6sy8VwI), I've decided to make a similar one that mimicks chicken salad. Just like the tuna version, my vegan chicken („chickun“) salad uses textured vegetable protein (TVP), a meat substitute that is made of soy and low in fat. It is available at many local health food stores and online.

My vegan chicken salad is high in protein and super delicious. This meat free recipe requires some time but the result is so worth it! LIKE THIS VIDEO? I APPRECIATE YOUR THUMBS UP! THANK YOU!!!
JOIN MY YOUTUBE COMMUNITY HERE: https://goo.gl/KjZ5cm​​ // VEGAN CHICKEN SALAD // Ingredients: ● 3.5 oz. /100g chunky textured vegetable protein (NOT the very small the minced meat imitation like for example Bob's Red Mill! It has to look like this product: https://amzn.to/3aqro2g​) ● 2 celery stalks ● 1 medium sized onion ● 7 heaped tablespoons vegan mayonnaise ● 1 teaspoon vegan mustard ● 0.5 teaspoon salt ● a few dashes of black pepper ● a splash of maple juice ● optional: a splash of vegan vinegar or lemon juice Method: Fill tvp into a bowl, add boiling water. Let the tvp soak for at least 10 minutes, stirring it occasionally. It's ready when it has a rubbery, wobbly consistency. Strain it. Take handsful of tvp and squeeze out as much liquid as possible. This will allow the meat substitute to absorb the marinade and flavors better. Take about half of the vegan meat and cut it into small pieces. Pull apart about 35 percent of it, as shown in the video. Fill the remaining 15 per cent into your high speed blender and pulse for a fine consistency that resembles tuna. Chop the celery into small pieces and dice the onion. Fill everything into a bowl. Mix it thoroughly before you add the other ingredients. Then add the salt, pepper, vegan mayo, vegan mustard, maple juice and – if desired – vinegar or lemon juice. Add anything else you like to use in your chickun salad, i.e. walnuts or red grapes. Mix everything well. This chickun salad is great on rye bread, whole wheat bagels or any other sort of bread. Enjoy! Keep leftovers in the fridge for up to three days. // MORE TVP RECIPES // ● Vegan Tuna Salad: https://youtu.be/AdAO6sy8VwI ● Air Fried Vegan Beef Bites: https://youtu.be/h0FJFz1WP6U​ // CONNECT WITH BIANCA'S KITCHEN // ● Blogspot ► http://www.biancaskitchn.blogspot.com​ ● Facebook ► http://www.facebook.com/BiancasKitchn​ ● Instagram ► http://www.instagram.com/BiancasKitchn​ ● Twitter ► http://www.twitter.com/BiancasKitchen​ ● Pinterest ► http://www.pinterest.com/BiancasKitchn​ COPYRIGHT INFO: This video is my intellectual property and is NOT published under the Creative Commons license. Unless you have written permission by Bianca's Kitchen, you DON'T have the right to use this video or parts of it on YouTube or any other website or app. Music: „Anywhen You Say“ by Cheel (YouTube Audio Library) #veganchicken #chickun #veganchickensalad #vegano #vegetalien #unchicken #plantstrong #plantbased #chickunsalad #veganmeal #soymeat #hclf #vegansandwich #chickensstitute #tvp #highcarblowfat #meatfree #whatveganseat #meatlessmeat #vegancomfortfood #texturedvegetableprotein #nochicken #veganprotein #veganfood #veganideas #vegan #vegans #vegansofig #vegansofinstagram #chickenless

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