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Discussion Starter · #1 ·
Curried 'Chicken' Salad Sandwiches

Category: Sandiwches/Burgers

Suitable for a: vegan diet

Ingredients:

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1 Package Morning Star Farms Chicken-Style Meal Starter Strips, thawed but NOT cooked

(or other vegan "chicken"-strip style product)

2 stalks celery

1/2 small, mild onion

3 Tb. Vegenaise or to taste (depends on how much dressing you like)

1 Tb. sweet pickle relish or to taste

2 tsp. Madras curry powder, or to taste (I use lots more)

pinch salt, pinch sugar, pinch sage

couple grinds black pepper

1/4 cup golden raisins

2 Tb. chopped, roasted cashews (or peanuts or almonds)

Leaf Lettuce

Pita Bread

Mango Chutney (optional)

Instructions:

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Put "Chicken" in bowl of food processor and pulse several times until chopped medium-fine.

Dump in a small mixing bowl.

Put celery and onion in food processor and chop. Add to chicken.

Put Vegenaise, relish and seasonings in small bowl and whisk with a fork. If too thick add a bit of soymilk.

Mix dressing into chcken mixture. Adjust seasonings to your taste.

Stir in raisins and nuts.

Serve in pita bread, with lettuce and chutney.

Insanely yummy-liciousness.

Makes about 3 or 4 pita sandwiches.

Additional comments:

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Thanks to fellow VBer "sallyomally" for the wonderful suggestion of adding chutney and almonds (sorry, all I had was cashews and they tasted pretty good so I went with those).

I think chopped apples would be good in this too!
 

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Discussion Starter · #3 ·
I made this (with the chopped apples and almonds) and put small scoops on endive leaves for an appetizer party at work. It wowed everyone and not a soul turned up their noses at the weird vegan food. In fact, I really don't think anyone KNEW it was vegan and I didn't say a word...
 

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TNS-


I made this the other day for a quick lunch to go with some sweet potato fries I had in the oven and it was So Good. I was just going to make Michaels mock-tuna salad but ran across this one and I'm really glad cause it was delicious. I didn't have curry powder so I used curry paste. I also cooked the chkn and then stuck it in the freezer to cool off again while I made the dressing and cooked the fries. It was chilled and perfect in... 15 minutes or so. I'd never had anything like this but will definitely make this over and over.
 

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Oh wow. I love the idea of a little curry paste (since I don't have curry powder currently either). I mean, it's not the same as the Madras Curry style chicken salad I'm cravin'... but I still think it'd be good. Like YUM!
 

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I'd really like to try this recipe. It sounds pretty tasty. I just have to find a store that carries vegan "chicken" strip product.
 

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Yeah, don't know what the OP thinks, but I have used several different kinds honestly, some weren't vegan, but if that's not an issue there are quite a few choices. Yves makes one, MSF, Lightlife, Whitewave, Gardenburger Flame Grilled Chick'n and Health is Wealth.

You can even chop up some cooked, breaded "nugget" style ones, the breading doesn't seem to affect the texture/taste.
 

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Quote:
Originally Posted by Tempeh-Tantrums View Post

Yeah, don't know what the OP thinks, but I have used several different kinds honestly, some weren't vegan, but if that's not an issue there are quite a few choices. Yves makes one, MSF, Lightlife, Whitewave, Gardenburger Flame Grilled Chick'n and Health is Wealth.

You can even chop up some cooked, breaded "nugget" style ones, the breading doesn't seem to affect the texture/taste.
Oh, okay. My local market does have the breaded "nugget" style ones... I'll have to try that.
 

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Quote:
Originally Posted by Tofu-N-Sprouts View Post

Curried 'Chicken' Salad Sandwiches

Category: Sandiwches/Burgers

Suitable for a: vegan diet

Ingredients:

------------------------------------------------------

1 Package Morning Star Farms Chicken-Style Meal Starter Strips, thawed but NOT cooked

(or other vegan "chicken"-strip style product)

2 stalks celery

1/2 small, mild onion

3 Tb. Vegenaise or to taste (depends on how much dressing you like)

1 Tb. sweet pickle relish or to taste

2 tsp. Madras curry powder, or to taste (I use lots more)

pinch salt, pinch sugar, pinch sage

couple grinds black pepper

1/4 cup golden raisins

2 Tb. chopped, roasted cashews (or peanuts or almonds)

Leaf Lettuce

Pita Bread

Mango Chutney (optional)

Instructions:

------------------------------------------------------

Put "Chicken" in bowl of food processor and pulse several times until chopped medium-fine.

Dump in a small mixing bowl.

Put celery and onion in food processor and chop. Add to chicken.

Put Vegenaise, relish and seasonings in small bowl and whisk with a fork. If too thick add a bit of soymilk.

Mix dressing into chcken mixture. Adjust seasonings to your taste.

Stir in raisins and nuts.

Serve in pita bread, with lettuce and chutney.

Insanely yummy-liciousness.

Makes about 3 or 4 pita sandwiches.

Additional comments:

------------------------------------------------------

Thanks to fellow VBer "sallyomally" for the wonderful suggestion of adding chutney and almonds (sorry, all I had was cashews and they tasted pretty good so I went with those).

I think chopped apples would be good in this too!
TNS, this sounds AMAZING, I'm fixing it this weekend..Curry is my favorite spice.. I also wanted to tell you I love your blog, it's on the front of my computer for easy access to your great recipes..
 

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It's really really really good! I make it all the time now. It's one of those things that I whip up to put in sandwiches, on crackers.... or just eat from the bowl with a fork. It's one of my favorite recipes. A few of my favorite recipes are TNS's actually.
 

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Wooow! I made this last night and it is amazing! I used cheatin' chicken and korma paste. I also missed out the raisins cause I've never liked them in sandwich spreads.

I put mine in a wrap:



This is definitely going to be something I make again and again
 

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Madras and regular curry have a different flavors and heat levels.

I know this is a bump of an old thread and may not get my question answered but..... can anyone guesstimate how long would this last in the fridge? I've been making a mix of this and the mock tuna salad and using chickpeas as my base. I'm wondering if it would be ok tightly wrapped for 4 days. I'm nervous about it but I'd like to make it ahead for lunches.
 
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