Vegan CHICK'N SALAD That Doesn't Suck! 3 Ways!

today we are making vegan chicken salad that doesn't suck and before going vegan I always found chicken salad to be kind of soggy and disappointing but these three versions are so full of flavor and are the furthest thing from that boring uninspired slop that I used to eat so let's get it going first for the vegan chicken you can use something like these pre-made products or some soy curls if you like but I'm using some Jackfruit and tofu today people often use chickpeas too so whatever you like should work and for the Jackfruit make sure you get the young or green jackfruit in Brine and not the syrup this is my favorite brand the Trader Joe's brand is good as well and for the tofu try to get super firm which is vacuum packed and doesn't need pressing if you can only get the extra firm press it for at least 30 minutes I'm sure you could do the freezing and thawing thing too if you wanna now to use the Jackfruit make sure you drain and wash it under cool water some people say they don't like the Briny taste but I actually like it especially in a dish like this after it's rinsed I'll just roughly chop it up like so and I use everything the seeds and all but you can discard stuff if you you'll want to now you can either go chunky or chop it up even finer for a more shredded type of texture do whatever you like but I personally like a mix of both and these recipes call for about two cups of chopped Jackfruit or tofu which one of these cans will get you and for the tofu I will simply Cube it up like so and then I'm going to tear the pieces in half by hand and this is going to give us more craggly bits that will hold on to the dressing better you could of course just tear off little pieces from the Block if you like as well and each block of tofu should get you about four cups worth and you don't have to use just Jackfruit or tofu in fact one of these recipes I use two cups of each so feel free to mix and match and to avoid sad and Soggy chicken salad we are going to cook both the Jackfruit and tofu to help dry it out a bit all we need to do is get a pan over medium heat and add a little oil and cook them for about six to eight minutes I'm also going to season it with one teaspoon of nutritional yeast and half a teaspoon each of garlic and onion powder and then the brine in the Jackfruit is a little salty but if you want to add some salt or pepper pepper to the tofu go right ahead and once they are starting to get a little color on them remove them from the Heat and let them cool completely I did do a test where I skipped the cooking step and just took the Jackfruit straight from the can chopped it patted it dry and then added it to the dressing and it is good but I do think the taste and texture is improved with the cooking step so I do recommend it but now we can do our dressings and for the classic chicken salad we're going to start with a half cup of vegan mayo and if you want to make your own Mayo I have a recipe for that as well it's super quick and easy so if you have an immersion blender I'd say make some at home and another option is to use some vegan yogurt instead of mayo just make sure you use something unsweetened and ideally something with a good amount of Tang I like this stuff but anything like this should work but you should be able to do a one-to-one swap with the vegan Mayo next we'll do one teaspoon of Dijon mustard and one teaspoon of red wine vinegar and then one teaspoon of chopped Capers and a quarter cup of diced celery you chop it as big as you like but this is what works for me and then a quarter cup of diced red onions as well one tablespoon fresh chopped parsley and one teaspoon of fresh chopped Dill now some people like to put grapes in their chicken salad but I prefer dried cranberries so we're going to do two tablespoons of them and then last but not least two tablespoons of chopped pecans or pecans depending on how you say it mix that up and then give it a taste and add some salt or freshly cracked black pepper if you like and then we're going to toss in two cups of our chopped Jackfruit and mix to combine as well and because I'm me I'm going to go ahead and load it up on a burger bun but you put it on whatever you like and my friends this is some of the best if not the best classic chicken salad I've ever had vegan or not it's Tangy Zippy and texturally crunchy and chewy just a perfect sandwich for the summer or anytime really and now for the curry chicken salad let's start off again with a half cup of vegan Mayo two teaspoons of curry powder one teaspoon of cumin a quarter teaspoon of garam masala I'm also going to do a few shakes of turmeric then a quarter cup of diced celery as well as a quarter cup of diced red onion two cloves minced garlic one tablespoon chopped cilantro and then a quarter cup of these golden raisins which I haven't eaten since the 1980s and then a quarter cup of chopped cashews next we're going to do one to two tablespoons of lime juice and then lastly two tablespoons of mango chutney mix that up give it a taste and then we're going to add in two cups of the chopped Jackfruit maybe add some black pepper or salt if needed and I gotta say the flavors on this one are just off the charts it's everything that's good about the classic but with the added benefit of that curry powder it's honestly almost too much flavor from my mouth to comprehend so definitely make this if you want to overwhelm your taste buds in a good way and while it is slightly spicy our next one is even spicier that's right time to make a gochujang chicken salad and we're going to be starting off with a half cup of vegan mayo and then two tablespoons of goshujang which is if you're unfamiliar with you should get acquainted with immediately it's slightly sweet spicy and a little funky since it's fermented I actually put it on my peanut butter toast for breakfast next we're going to do one tablespoon of agave or maple syrup one tablespoon of lime juice two teaspoons of rice vinegar and one teaspoon of sesame oil normally I would add a quarter cup of chopped green onions but I'm making this for my wife who can't eat onions so add some here if you wanna next we're going to do four cloves of minced garlic and about one teaspoon of minced ginger then a quarter cup of diced cucumber and to prepare the Cucumber I recommend taking out the guts and seeds to remove as much water as possible and then dice it up like so and add it to a strainer sprinkle on a little salt and sugar and this is going to help draw out as much moisture as possible let that hang out for about 20 minutes or so and then you're going to want to take it out and lightly Pat it dry with a paper towel go ahead and throw those in and then next is a quarter cup of kimchi I suggest patting it dry with a paper towel again to reduce the water as much as possible and then just chop it up like so add that in and then one tablespoon of gochugaru and now it's worth noting that if you don't have every single ingredient for this it should be fine honestly just Mayo garlic and Goshi Jong is tasty but if you have all of this stuff already go ahead and add as much as you can now like I said before we are adding in two cups of chopped Jackfruit as well as two cups of the tofu we're gonna go ahead and mix that up maybe use a bigger bowl next time you Dingus but we're gonna make it work and while I like all of these chicken salads this one might be my favorite I really love the spice level and all the other ingredients just take this totally over the top plus I like the textural variety of the Jackfruit and the tofu and really anything gochujang is going to be fantastic so I really do think you all should make this as well as the curried and classic versions as well and if you want to see me make a vegan tuna salad check out this recipe right here and until then I'll see you all next time

Channel: Thee Burger Dude

Views: 36,312

Keywords: vegan, vegan recipes, copycat recipe, vegan junk food, comfort food, vegan comfort food, how to go vegan, plant based, vegan lifestyle, beginner's guide to veganism, veganism for beginners, vegans, animal rights, vegan food, easy vegan recipes, best vegan recipes, vegan meals, veganism, vegan diet, vegan recipe, vegan mac and cheese, vegan cooking

Id: hau7BCSCE2k

Length: 6min 55sec (415 seconds)

Published: Sun Jun 18 2023