Creamy Vegan Potato Salad

I haven’t had potato salad in forever! It used to be one of my favourites growing up, but because it is made with mayo I haven’t been able to eat it since turning vegan. Now with the discovery of Vegenaise I am able to make homemade potato salad and enjoy one of my favourites again.

I have been wanting to make this for a while, but I wasn’t ever in the mood to whip it up. With this lovely summer weather and bbq season upon us, it was time to try out this new recipe and see how it held up to my memories of ‘regular’ potato salad. Other than cooking and letting the potatoes cool it was really easy to make, and it turned out great! Devon, Ashley and Chelsea all thought it was delicious, except Devon thinks the potatoes should have been cut smaller.

 

This recipe isn’t just for people who are vegan, it is also great for people who have egg allergies. If you have an allergy to eggs and haven’t heard of Vegenaise I strongly suggest you go down to your local health food store and pick up a jar. They have many variations of mayo, such as Soy Free, Grapeseed oil, Reduced Fat, and Organic. All of their Veganaise products are Vegan, Gluten Free, Non GMO, Dairy Free, and Kosher, which is nice because its able to reach a number of people with food allergies. 

Ingredients - 4-6 people

2 golden potatoes

3 stalks of celery

2 green onions

Dressing

2 tbsp fresh/dried parsley

2 tbsp fresh/dried dill

1/2 cup Vegenaise

2 tbsp mustard

1/2 tsp apple cider vinegar

1/2 lemon juiced

1 tsp of maple syrup

salt and pepper to taste

Mix the dressing together and let sit in the fridge while potatoes are cooking. Cube your potatoes and cook until they are fork tender. You want to avoid over cooking them because they will turn to mush when you mix the salad together. Let them cool completely. Mix the dressing, celery and onion together. Stir until completely covered and refrigerate until cold.

Other recipes I have used Vegenaise in
* Killar Vegan Ranch Dressing
* Chick*n Salad Wraps 

Thanks for reading!

xoxo -N

Vegan Chick*n Salad Wraps

I was searching through Pinterest the other day and came across a recipe for tofu salad sandwiches. At first I wasn’t that interested in the recipe, first because it is made with bread (gross) and also made with tofu (double gross). So I kept scrolling through looking at other randomness that is Pinterest and I got to thinking of the hummus I had to make that night for our families TGIF party. That’s when it occurred to me, like two ideas colliding in my head… what if I used chick peas instead of tofu!? It actually sounded really appealing to me and quite simple too.

So after work on Saturday I told Devon I was going to make us something new to eat, he was a little skeptical but willing to try my new idea. I decided to have mine in a lettuce wrap and Devon chose a pita with lettuce. It only took a couple minutes to prepare, which was really helpful because I was starving!

The verdict? Awesome!! I haven’t had a something like that in a very long time and was it ever good. Devon really enjoyed it as well saying that he would even eat it again! I found that the pickles were the perfect touch to the whole thing, they added crunch and salt and a hint of color in the mix!

I really hope some of you give this a try because it will not disappoint! It is a wonderful substitute that does require any more effort, you buy a can of chick peas instead of a can of chicken or tuna. I know I compared this to a chicken salad but tuna is just as common, if not more. So for the picky eaters in your life that don’t like fish, this would be a good substitute for them to try. Also the nutritional benefits of switching to chick peas from tuna are worth mentioning! Yes there are more grams of protein per cup in tuna, but the fiber, iron, calcium and vitamins in chick peas have tuna beat! Enjoy!

Chick Peas - 1 cup/250 grams

13 grams of protein

7 grams of fiber

340mg of sodium

Iron, calcium, vitamins A and C

Canned Tuna in Water - 1 cup/250 grams

65 grams of protein

0 grams of fiber

760mg of sodium

Iron, but no calcium, or vitamins

Ingredients

6 Romaine Lettuce Leaves

1 cups of Chick Peas

1 tbsp Vegan Mayo

2 tsp Mustard

1 large Pickle, diced

Salt and Pepper

I wont lie to you, I really just dumped in dabs of mayo and zig zags of mustard, but I am pretty sure these are accurate on what I had in my mixing bowl. If you have ever made chicken or tuna salad before you know that you never really measure the mayo or mustard. :)

Basically put all ingredients into a bowl and mix well. Fill romaine lettuce leaves and serve!

Thanks for reading!

Xoxo -N