Low Fat Vegan Chicken Salad

Directions

Low Fat Vegan Mayonnaise : 1. Place the silken tofu, salt, onion powder, white vinegar, lemon juice, olive oil, corn starch and sugar substitute into a blender and blend until the mixture is smooth.

2. Pour the mixture into a small sauce pan and cook on medium heat until it thickens, stirring and mashing downward (to get rid of any lumps) constantly with a rubber spatula. (Cooking time will vary!)

3. You want to get it almost to the thickness you want and take it off the stove and continue stirring to cool it and take out any lumps. If you cook it too long it will lose it's glossy appearance. It will continue to thicken up after you take it off the stove, so you will want to keep that in mind.


This can be served to your liking, warm or chilled in the fridge. It will keep in the fridge for up to two weeks.

1. Cook the Quorn Chik'n Cutlets according to the package directions and dice into bite size pieces. Place in the freezer to cool.
2. Dice a stalk of celery (~1/2 cup).
3. Once the quorn has cooled, place it in a bowl along with the celery and craisins.
4. Add the vegan mayonnaise (or more if necessary to reach your desired consistency).
5. Optional: add lemon juice, salt and pepper to taste.

This can be served to your liking, warm or chilled in the fridge. It is best in a whole wheat pita with lettuce and tomato or on top of a bed of fresh field greens with other freshly chopped vegetables!
Store in a sealed container in the fridge and it will keep for about one week.