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On a hot summer day, I love a cold sandwich, something I thought when originally going vegan that I would be stuck eating PB and J’s. Not that I don’t love a good Pb and J, but variety is always nice. But
I used to love chicken salad sandwiches. And there is a local company around here that makes a spectacular one, but I don’t always want to shell out the 7 dollars for the sandwich. So I started trying to mess with my own version.
I started with soy curls. If you have been around here long you know that I love soy curls. They are so versatile and I just can’t get enough of them.
What I love about this base is that you can add whatever you want to it. I am not a big fan of grapes in my savory food, but I know a lot of people love grapes in their chicken salads. So if that
What’s in these Vegan Not Chicken Sandwiches anyway?
- Soy curls
- sliced almonds
- parsley, dried
- dill, dried
- onion powder
- vegan mayo
- Dijon mustard
How do you make them?
If you have never worked with soy curls then here is a little lesson;
You have to rehydrate them to work with them. You start this by putting them into a bowl, covering them with warm water and letting them rehydrate for 10 minutes. After the 10 minutes is up you strain them and then squeeze them like crazy to get all the liquid out that you just put in. Sounds like an oxymoron, but rest assured that’s how the delicious magic happens.
At this point you can pick what shape you want them in. You can either have them be in the longer strip form, or cut them into small pieces.
To save time, while the soy curls are rehydrating you can start making the sauce. You’ll mix all your sauce ingredients in a medium
Then you’ll add your soy curls and mix. This does taste better as it has time to sit. It needs that time to reabsorb whatever flavor you’re trying to infuse it with.
We served ours on a hoagie like bun and may or may not put potato chips on top of it. We can’t be the only one that does this??
Do you like fruit in your vegan not chicken salad sandwich? Let me know in the comments!
Vegan Chicken Salad Sandwich
- 2 cups soy curls
- 1/2 cup sliced almonds
- 1 rib celery, chopped
- 1/2 tsp parsley,dried
- 1 tsp dill, dried
- 1/2 tsp onion powder
- 1/2 cup vegan mayo
- 1 tsp yellow mustard
- 1 tsp dijon mustard
- 2 TB lemon juice
- 1/2 tsp salt and pepper
- Start by soaking your soy curls. Pour the 2 cups into a bowl and cover it with warm water, let sit for 10 minutes. After the 10 minutes get all the water you can out of the soy curls by squeezing them until you can’t get much more liquid out.While the soy curls are rehydrating make your sauce. Mix everything together until incorporated. Once your soy curls are ready, mix them with the sauce. This tastes best when it has time to marinate. Let it sit covered in the fridge a few hours. You could add grapes to this if that’s your thing. Serve on delicious sandwich bread for a good no-cook meal.