Creating vegan dishes to replace non-vegan favorites has been a must for me. It’s not hard to do, and the results are always just as, if not more satisfying than the originals. Never really having a voracious appetite for meat growing up, I’ve also found that creating vegan alternatives to the NV dishes that I could never really get behind, due to their over-meatiness, has been deliciously liberating.
Case in point: Chicken Salad. Nope. It was never my thing. Just a lot of meat slathered in mayo and other bits & bobs. (Also, and take this journey with me, strangely, too many people tend talk with their mouths full of chicken salad, and I never really recover after that type of exposure to gross). But I did feel a loss by not having some sort of mayo-type-salad to goop onto bread and devour with all the guilty pleasure it demands.
Enter my creation, SAMMY SALAD. It’s my guiltless pleasure version of a sandwich salad. And it’s one of my favorite dishes for my NV friends. I hope you enjoy it too. It’s super simple.
1 pack of Chick’n strips — Tofurky makes a great choice
1 pack (4) Tofurky Italian Sausage
3/4 Cup Vegenaise +/-
2 Tbsp. Apple Cider Vinegar +/-
1/4 Sweet Onion, chopped
5 Med. Celery stalks, chopped
Big Pinches S&P
Olive oil for sautéing.
HERE’S WHAT YOU DO:
Break up the Chick’n pieces and sauté over medium/high heat.
While that’s going, chop up the Sausages. I split each link down the center, and each half down the center again before I chop into small pieces. Add those to the skillet.
While those are browning, chop your sweet onion and put into a large bowl.
Next, split your celery stalks down the middle and chop, so that you get nice, small pieces.
Add those to your bowl.
Check the Chick’n & Sausages, and if they have browned nicely, not burned, cut the heat.
Add the Vegenaise, Apple Cider Vinegar and Salt & Pepper to the onion and celery.
Throw the browned Chick’n and Sausage on top of it all and mix it up really well.
Taste and adjust the S&P as needed.
Refrigerate this for at least an hour, so that all of those flavors can really come together. I like to make this in the morning and serve it for dinner. The flavors are awesome.
I serve mine open-face on toasted Sesame Ezekiel bread. Sour Dough works really well too. And yes, in true southern girl fashion, I slather the bread with Vegenaise before heaping on the Sammy Salad.
My kids really love this too.
I hope you try this, and when you do, I would to hear your thoughts.
Thanks for reading.
SAMMY SALAD — Printable version.