Vegan Cranberry and Pecan “Chicken” Salad

I ordered a few packs of soy curls from amazon and they’ve have become my new favorite thing. When I ordered my soy curls I also ordered Butler’s Chik-Style Seasoning. The soy curls are dehydrated strips of soy protein and when rehydrated they have a chewy texture that’s reminiscent of chicken. Its flavor is neutral and is the perfect palate for different sauces and seasoning blends like the Chik-Style Seasoning. It reminds me of the seasoning packet in ramen. They’re easy to work with too. And since I meal prep for lunch, I’ve been thinking of ways to incorporate them into my lunches for work.

So I came up with a plant-based recreation of chicken salad. And I made a vegan cranberry and pecan “chicken” salad. I typically make chickpea salad for a quick lunch option. But the texture of the soy curls with the Chik-style seasoning has become my new favorite.

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Vegan Cranberry and Pecan “Chicken” Salad

Ingredients: 

• 1 1/2 cup of Soy Curls
• 2 cups of hot water
• 1 1/2 Tablespoons of Butler’s Chick-Style Seasoning
• 1/2 cup of chopped celery
• 1/4 cup of dried cranberries
• 1/2 cup of vegan mayo
• 1/4 cup of chopped pecans
• 1/4 of chopped green onions or diced red onion
• 1/2 a teaspoon of garlic powder
• 1/4 teaspoon of pepper
• 1/2 teaspoon of ground sage (optional)

Instructions: 

1. Start off by bringing two cups of water to a bowl. Then pour it over your soy curls and let them soak for at least ten minutes.
2. While you soy curls are soaking. Chop your celery and green onions. Once your soy curls are done soaking, drain the soy curls and squeeze out the excess water with your hands or a cheesecloth. Then chop your soy curls into small pieces.
3. In a small saucepan on medium heat, add a few tablespoons of water to the pan. Then add the soy curls and season with Chick-Style Seasoning. Mix until combined and set aside to let cool.
4. Lastly, in a large bowl add soy curls and add the remaining ingredients. Combine all the ingredients together and give the salad a taste then adjust seasoning to your preference. Then refrigerate for about an hour before serving.

Notes: 

• This will keep for up to 3 days, refrigerated in an airtight container.
• Get the print-friendly version here.

Related post: Southwest Veggie wrap with Cilantro Lime Dressing

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