I can't believe its not Chicken Salad
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Ingredients (use vegan versions):
- 2 lb of cooked vital wheat gluten
- 1/2 cup of Nayonnaise (herb style preferred) may add more if desire moister salad
- 1 1/2-2 teaspoons of garlic powder (or to taste) - I like garlic so adjust accordingly
- 2-3 teaspoons of oregano
- 1 pinch of salt
- 1 teaspoon black pepper
- 4-6 teaspoons of a no salt all purpose seasoning ( I use Lawry's no salt seasoning or Herbannaire)
- 1 cup of finely chopped red or Vidalia onions
- 3/4 cup of finely chopped red or green peppers (not hot)
- 1 cup chopped celery (finely)
- 1 pinch of dry vegan mustard
- 3/4 cup of sweet relish
Directions:
1) Put two quarts of water, pinch of
salt and 2-3 teaspoons of all purpose
seasoning in a sauce pan, add cooked
wheat gluten and bring to boil turn down pot and cover (simmer
for 15-20 minutes in seasoning) remove
pot from stove and leave roll in water
while chopping vegetables.
2) Chop all vegetables add to a large mixing bowl
3) Drain wheat gluten and chop into 1/2 inch
cubes
4) Add wheat gluten to vegetables (including relish)
5) In a small separate dish mix the remaining
seasonings together
6) Add nayonaise to wheat gluten and vegetables (taste for desired
moisture level of salad)
7 ) Slowly stir in seasonings mixture (taste to
for desired spice level)
8) Let salad chill at least one hour before
serving. Salad is good on hoagie roll
with lettuce, tomato, little oil and
vegan "cheese".
Serves: 5
Preparation time: 30 min
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