Vegan Chicken Pineapple Salad

Anastasia

4 years ago

As I mentioned before Soviet New Year’s feast can’t happen without a variety of mayo salads on a table. That’s why I feel obligated to post veganized recipes of it even though I rarely eat such food myself. But this vegan chicken pineapple salad is a mix of Soviet and Western culture and I think that more people could be interested in it.

If your friends or relatives say that vegan food is not filling and satisfying enough just make this salad for them. I guarantee they won’t ask you about protein ever again.

Soak raisins in a little bit of hot water for 5 minutes to rehydrate slightly. Then drain.

Mix all ingredients and taste for seasoning. Add more salt and pepper if needed.

Place in a fridge for couple of hours or overnight. It will help all flavors to combine. Also when kept in a fridge overnight seitan will absorb pineapple juice and become softer and moister.

Serve as it is or in a sandwich.

Note: if making your vegan mayo from scratch blend it along with a garlic clove.

Vegan Chicken Pineapple Salad

Vegan chicken pineapple salad with seitan.

Author: Anastasia
Prep Time: 10 min
Total Time: 10 min
Yield: 6
Category: Salad
Cuisine: American, Russian, Ukrainian

Ingredients

2 C diced seitan (220g)
1 C diced pineapple (125g)
1 C diced firm tofu (optional)
1 celery stalk, diced (1/3 C)
1/3 C chopped toasted walnuts or pecans
2 tbsp raisins
1 garlic clove, pressed
1/2 C vegan mayo
salt and black pepper to taste

Instructions

Soak raisins in a little bit of hot water for 5 minutes to rehydrate slightly. Then drain.
Mix all ingredients and taste for seasoning. Add more salt and pepper if needed.
Place in a fridge for couple of hours or overnight. It will help all flavors to combine. Also when kept in a fridge overnight seitan will absorb pineapple juice and become softer and moister.
Serve as it is or in a sandwich.