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Vegan Loaded Chick’n Salad Crunch Sandwich

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The weather is good, and the sun is shining! Time to break out all the fresh summer recipes. I’m kicking this summer off with this Vegan Loaded Chick’n Salad Crunch Sandwich. Topped with a flavourful and aromatic mixture of soy curls and herbed mayo, zesty kale salad, AND potato chips, this sandwich will be your new summer go-to!

When the summer weather finally comes around, even I have to admit that not everything can be hot and deep fried. Well, I don’t really believe that BUT, this sandwich is so packed with flavour and the ideal crunchy textures that I have to put it at the top of my all-time favourite summer sandwich list! Not only that, it’s packed with plant-based protein, nutrients and totally customizable to your flavour preferences.

Why soy curls?

If you have had them, then you’ll know exactly what I’m talking about. If not, let me introduce you to the chicken substitute that’s going to change your life this summer! In this house, we use them for EVERYTHING! I can’t tell you the amount of recipes I have in back-log waiting to hit this blog that you are going to love. Currently, you can go try this BBQ Pepperjack Soy Curl Burger I made last year for starters. To this day it is one of my proudest achievements! If you just want to try the curls themselves, Liv has the BEST Marinated Soy Curl recipe to get you started on your journey to better vegan substitutes.

Now that I’ve got the recommendations out of the way, I will just say that the best thing about soy curls and this Vegan Loaded Chick’n Salad Crunch Sandwich is how amazingly quick and easy they are to prepare. They travel super well so having them sent straight to your door is the most convenient way to find them. Not only that, because they are dehydrated, they soak up any flavouring you hydrate them in extremely well! We love to use a vegan chicken stock, however any meaty-flavoured ingredients are sure to elevate the dish for your full enjoyment.

How it’s made…

As you can probably guess, this Vegan Loaded Chick’n Salad Crunch Sandwich is quite simple to make. Start to finish, you’re looking at spending no more than 25 minutes, taking into account the soaking of the soy curls to re-hydrate.

For this Vegan Loaded Chick’n Salad Crunch Sandwich I pulled out my favourite summertime mayo mixture that contains vegan mayo, bbq sauce, dijon and fresh herbs. These simple extra ingredients take an ordinary chicken salad sandwich consisting of only mayo, to a whole new summertime lunch level!

I went the extra mile that I know a lot of you wouldn’t expect me to take for this Vegan Loaded Chick’n Salad Crunch Sandwich as well. That’s right, I made a zesty kale salad to top this monster of a sandwich! Unlike most of my other recipes, I thought that a feel good lunch might need some feel good, green, nutrient packed ingredients for once. All you have to do is add some fresh lemon or lime to some massaged kale, drizzle on some olive oil or balsamic, and top with some sunflower seeds!

Lastly, and need I say most importantly… ADD THE CHIPS! I’m not going to force you, but I highly recommend this step because not only does is add some much needed salty depth of flavour, but it also gives this Vegan Loaded Chick’n Salad Crunch Sandwich the ultimate crunch! Bring this to the beach, a picnic or to the office on a busy day of work and thank me later.

Try this on your next hot summer day and let me know what you think by leaving a comment and following us on instagram!

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Vegan Loaded Chick’n Salad Crunch Sandwich


  • Author: Gregs Vegan Gourmet
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 1 sandwich 1x

Description

Topped with a flavourful aromatic mixture of soy curls and herbed mayo, zesty kale salad, AND potato chips, this sandwich will be your new summer go-to!


Scale

Ingredients

For the sandwich

  • 3 cups water
  • (optional) 1 tbsp vegan broth powder
  • 2 cups dry soy curls
  • 1 tbsp vegan butter
  • 2 thin slices of tomato
  • 1/8 cup sliced red onion
  • 2 slices whole wheat bread
  • 1/2 cup plain salted potato chips

For the salad

  • 1 cup chopped kale
  • 1/2 lime squeezed
  • 1 tbsp olive oil
  • 1 tbsp sunflower seeds

For the mayo

  • 1/2 cup vegan mayo
  • 1 tsp dijon
  • 1 tbsp bbq sauce
  • 1/2 tbsp dried dill
  • 1 tbsp chopped fresh basil

Instructions

  1. In a medium sized bowl, add water, vegan powdered broth and soy curls. fully submerge and set aside for 5 minutes, then drain.
  2. Meanwhile in small bowl mix together all the salad ingredients until fully coated.
  3. In a medium frying pan, add the vegan butter and soy curls. Cook the soy curls until slightly crispy and golden brown on their sides.
  4. In another medium bowl, add all of the mayo sauce ingredients and the soy curls. Stir until soy curls are fully coated in the mixture.
  5. Start to build the sandwich by topping one slice of bread with tomato, onion, soy curls, kale, and potato chips. Close sandwich over and slice.
  6. Serve and enjoy!

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