Vegan Chicken Pineapple Salad
Vegan chicken pineapple salad with seitan.
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Salad
- Cuisine: American, Russian, Ukrainian
Ingredients
Scale
- 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.
Notes
If making your vegan mayo from scratch blend it along with a garlic clove.
Nutrition
- Calories: 158
- Sugar: 4.8g
- Sodium: 281mg
- Fat: 9.2g
- Saturated Fat: 0.8g
- Carbohydrates: 8.5g
- Fiber: 1.6g
- Protein: 10.8g
- Cholesterol: 0mg