"Chicken" Salad

• 분량: 5 servings
• 활동 시간: 10 minutes
• 총 시간: 15 minutes

재료

550 grams young canned jackfruit (approx 2 x 565g cans, drained)

250 grams / 1 and ½ cups cooked chickpeas (1 x 400g can drained)

2 tsp nutritional yeast

2 tsp soy sauce (or tamari for gluten-free)

1 tsp raw sugar

1 tbsp neutral flavoured oil

1 French shallot (peeled and finely diced)

¼ cup capers (drained and chopped)

¼ cup vegan yoghurt

½ cup vegan mayonnaise

½ tbsp red wine vinegar

2 tbsp chopped parsley

½ cup celery (finely diced)

salt and pepper to taste

방향

For the "Chicken"

To prepare the jackfruit, drain the young jackfruit from the can, give it a good rinse under running water and then pop it into a clean cloth or nut-milk bag and give it a good squeeze to get rid of the extra moisture. We don't want the brine-y flavour here. Now, thinly slice each triangle lengthways and pop the pieces in a large bowl. Add the chickpeas, nutritional yeast, soy sauce and sugar and stir well to combine.

Heat the oil in a large pan over medium heat. When the pan is hot add the jackfruit and chickpea mixture and cook for 5 minutes, stirring regularly. While cooking, break up the jackfruit with a fork to resembled shredded chicken. Remove from the heat to cool.

For the Dressing

To a large bowl add the French shallot, capers, yoghurt, mayonnaise, vinegar, parsley, and celery. Stir to combine well

Add the cooled jackfruit/chickpea mixture and mix well to combine before seasoning with salt and pepper.

영양 정보

• 칼로리: 363 kcal
• 지방 전체: 19 g
• 포화 지방: 4 g
• 콜레스테롤: 2 mg
• 나트륨: 754 mg
• 탄수화물 전체: 42 g
• 식이섬유: 5 g
• 총 당류: 2 g
• 단백질: 6 g