This Vegan Turkey Salad is like Thanksgiving on a Sandwich!
Seasoned Soy Curls replace the turkey, just toss in the freshly chopped veggies and some dried cranberries, and then tie it all together with a creamy, white bean mayo and you got a sandwich to make any holiday proud.
The mayo is the secret to this yummy sandwich.
I mean what’s a Turkey Salad Sandwich without mayo…..right?
Well here’s the secret – blended white beans give that same creamy texture without any of the fat. Plus it’s perfect for those of you who are avoiding nuts or soy products.
And….you’ve just added a ton of fiber (not to mention additional protein) to an already healthy sandwich.
So why Vegan Turkey Salad?
Ok you can call it Vegan NoChicken Salad if you want…..but the color of the soy curls remind me more of Turkey than Chicken – plus Thanksgiving is NEXT WEEK!
Yikes! Hope y’all are ready.
Let’s get to it.
Vegan Turkey Salad
Start by seasoning your ‘Turkey’.
But before we start, many of you have asked about Butler Soy Curls.
They are whole, minimally processed, non-GMO, dried soybeans that have been shredded. They have an amazing meat-like texture and will take on the flavor of whatever you marinate them in. They are made by a company in Grande Ronde, OR.
You can find them at your local Whole Foods, directly from the Butler Website, or from Amazon. I’ll include a link here – just keep in mind this is an affiliate link meaning I’ll receive a small commission if you buy from me.
Now for the turkey, add about ½ bag of Butler Soy Curls to a bowl. Add just enough hot water to almost cover them. I use a spoon and smash things around occasionally to make sure they’re all hydrated. They will soften up as they absorb the water.
Stir in 4 Tbs of Low Sodium Soy Sauce, ½ tsp Rubbed Sage, ½ Poultry Seasoning, ¼ Thyme, and ¼ tsp Black Pepper. Stir well to incorporate the seasonings and let sit 5-10 minutes.
By this time most of the water should be absorbed, just pour your Soy Curl/Turkey mixture into a medium saucepan and heat gently. There should be just enough moisture so they don’t stick. Let them brown a little, then turn out onto a cutting board and chop.
Add your chopped “turkey” to a large bowl and then add in all your favorite veggies.
I used ¼ of a White Onion, chopped. 1 Red Bell Pepper, chopped. 1 large Celery Stalk, chopped, and about 4 or 5 Tbs of Sweet Pickle Relish. I also added about 1/3 cup of dried Cranberries but of course you can adjust these to your own liking.
Stir well and let’s get started on the dressing.
Add a 15oz can of Cannellini Beans (juice included), 3 Tbs Lemon Juice, 1 Tbs Apple Cider Vinegar, 1 Tbs Tahini, 1 tsp Brown Sugar, ½ tsp garlic powder, ½ tsp brown mustard, ¼ tsp onion powder, and ¼ tsp salt to your blender.
Blend on high until smooth and creamy and then pour into your salad with the soy curls and veggie.
Stir well to make sure everything’s coated and serve.
If I don’t see you again before next week:
I wish all of you have a Happy and Joyous Thanksgiving!
- 3 cups Butler Soy Curls (about 1/2 8oz bag)
- 1/2 cup Hot water (up to 1 cup)
- 4 Tbs Soy Sauce
- 1/2 tsp Rubbed Sage
- 1/2 tsp Poultry Seasoning
- 1/4 tsp Thyme
- 1/4 tsp Black Pepper
- 1/4 White Onion chopped
- 1 Large Celery Stalk chopped
- 1 Red Bell Pepper chopped
- 4-5 Tbs Sweet Pickle Relish
- 1/3 cup Dried Cranberries
- 1 can Cannellini Beans w/juice 15oz
- 3 Tbs Lemon Juice
- 1 Tbs Apple Cider Vinegar
- 1 Tbs Tahini
- 1 tsp Brown Sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp Brown Mustard
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- Add all "Turkey" seasoning to hot water and add soy curls to rehydrate
- Let sit 5-10 minutes
- Pour Soy Curls into saucepan and heat until slightly browned
- Remove from heat and roughly chop
- Chop all veggies to desired size and add to a large bowl.
- Stir in Soy Curls and mix well
- Add all Mayo ingredients to a blender and blend on high until smooth
- Pour dressing into salad mixture and mix well
- Serve on your favorite bread or on a lettuce bowl.