This is a wonderful vegan “chicken” flavored sandwich spread that is great for school or work lunches. Packed with protein, taste, and crunch it satisfies on every level. Even if you have a nut allergy, you can still enjoy this scrumptious “chicken” salad with no fear– simply substitute raw cauliflower for the nuts.
1- 15 oz. can chick peas, rinse and drain
1 handful each of almonds and cashews OR an equal amount of chopped raw cauliflower.
2 stalks celery, chopped
3 scallions, white and green parts, chopped
4 – 5 Tbsp. Vegenaise
2 tsp. prepared mustard
1/8 – 1/4 tsp. ginger powder
1/8 – 1/4 tsp. Adobo seasoning salt
pepper to taste
1 tsp. lemon juice (optional)
Chop scallions and celery (and cauliflower if using) — set aside.
Blend remaining ingredients in food processor ( blend only enough to chop — you want it kind of chunky, not creamy).
Place blended ingredients in a bowl and add chopped scallions and celery (and cauliflower). Mix well with a rubber spatula or wooden spoon.
Makes 6 – 8 great sandwiches!