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    Afternoon Tea

    "Chicken" Salad

    bottom
    dairy-free
    savory
    vegan
    vegetarian
    ​

    5 servings

    porciones

    10 minutes

    tiempo activo

    15 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    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

    Instrucciones

    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.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    363 kcal

    Grasa Total

    19 g

    Grasa Saturada

    4 g

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    2 mg

    Sodio

    754 mg

    Carbohidratos Totales

    42 g

    Fibra Dietética

    5 g

    Azúcares Totales

    2 g

    Proteína

    6 g

    5 servings

    porciones

    10 minutes

    tiempo activo

    15 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    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

    Instrucciones

    1

    For the "Chicken"

    2

    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.

    3

    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.

    4

    For the Dressing

    5

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

    6

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