Vegan Chicken Salad Wraps

The kind folks over at The Vegan Heritage Press sent me a copy of Zsu Dever’s cookbook, Everyday Vegan Eats, and I’m glad they did! This was a fantastic opportunity to learn about Zsu’s cooking style, which is comfort food made vegan. Zsu has a unique ability to fuse together completely accessible ingredients with easy and approachable techniques to create well-balanced flavors and textures that anyone can create and enjoy.

Packed with a ton of homestyle favorites like baked macaroni and cheese, vegan meatloaf with herbed gravy and mushroom stroganoff, Zsu’s recipes are perfect for the new vegan who is seeking out ways to enjoy classic comfort food but not exactly sure where to start. In addition to her fantastic recipes, Zsu also includes helpful tips on how to plan menus, stock a vegan pantry and where the shop to maximize your dollar and get the most out of your grocery shopping trips.

For the seasoned vegan, this book is a great reminder that classic homestyle vegan food is not only accessible and approachable, but also fun and easy. After flipping through Zsu’s book, I first made her chicken-free salad sandwiches, which utilize tofu, tvp or soy curls as the protein base. I chose soy curls and seasoned them with Zsu’s savory broth mix (recipe can be found on page 19), which infused them with an amazing depth of flavor that complemented the other salad components perfectly.

I loved every bite of this dish, so I’m excited that Vegan Heritage Press has not only kindly agreed to allow me to share the recipe here but is also offering a free copy of Everyday Vegan Eats through this post!

To enter, just leave a comment below that includes your favorite vegan comfort food dish, and please include your email address or some way to contact you if your comment is drawn as the winner. Shipping for this giveaway is limited to the US only. 

I’ll randomly choose a winner on July 25. Good luck!

Congratulations to bitt, winner of this giveaway. Thanks to everyone who entered!

Table of Contents

Chicken-Free Salad Sandwiches

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• Author: zsu dever
• Yield: 4 servings

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Description

From Everyday Vegan Eats: Family Favorites from My Kitchen to Yours by Zsu Dever. Copyright ©2014 by Zsu Dever. Used with permission from Vegan Heritage Press.

Your protein of choice – Soy Curls, tofu, or TVP – is right at home in this easy-to-make sandwich filling. You can take a step back in time to the eighties and stuff it into a tomato or just add it to a bed of crisp green salad. Of course, it’s also fantastic between two slices of bread or served in lettuce cups.

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Ingredients

• 4 cups coarsely chopped tender soy curls, marinated tofu, or savory tvp, cooled thoroughly
• 2 celery ribs, finely chopped
• 1/2 small onion, finely chopped
• 1/2 small red bell pepper, cored, seeded, and finely chopped
• 3/4 cup vegan mayonnaise
• 1 tablespoon sweet relish
• sea salt and fresh ground black pepper
• 8 slices toasted bread, gluten free bread, or butter lettuce

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Instructions

1. In a large bowl, combine your protein of choice with the celery, onion, bell pepper, mayonnaise, relish, and salt, and pepper to taste. Set aside for 10 minutes to blend the flavors.
2. Make sandwiches with the mixture, using either toasted bread or lettuce cups.