Plant-Based NOT Chicken Salad: The Perfect Substitute!

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado adds creaminess while being healthier.

dill pickles

🥗Healthier: cucumber

💰Cheaper: sweet pickles

Cucumber provides crunch and freshness.

chickpeas

🥗Healthier: white beans

💰Cheaper: canned beans

White beans have a similar texture and flavor.

vegan mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds tang.

Bring 2 cups of low sodium vegetable broth to a boil.

Add 1.5 cups of soy curls to the boiling broth, then reduce to a simmer and cook for about 10 minutes.

Strain the soy curls and squeeze out most of the liquid, leaving a little for moisture.

Rough chop the hydrated soy curls with a knife on a cutting board.

In a mixing bowl, combine the chopped soy curls, 1 stalk of finely diced celery, 1 grated carrot, and 2 teaspoons of capers.

In a blender, combine 1/2 cup of sunflower seeds, 1 date, 1 teaspoon of Dijon mustard, 1 teaspoon of white miso paste, 1 teaspoon of white wine vinegar, 1 tablespoon of lemon juice, 1/2 teaspoon of onion powder, and 1/4 cup of water.

Blend the mixture until the sunflower seeds are completely pulverized and creamy, adding more water if necessary to assist blending.

Pour the blended sauce into the mixing bowl with the soy curls and vegetables, and stir until well combined.

Optionally, refrigerate for a couple of hours to chill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens