Bottom-Friendly Vegetarian "Chicken" Salad Sandwich & vegan banana pudding




Ingredients:


For Banana Pudding:

  • 2 3.7 oz packs of instant vanilla pudding

  • 4 C non-dairy milk

  • 1 tbsp vanilla extract

  • 2 cans of non-dairy whipped cream

  • 1 box of vanilla wafer cookies (make sure to buy dairy-free vanilla wafer cookies)


For Chicken Salad:

  • 2 packs of meatless pieces by Quorn

  • 3-4 stalks of celery

  • 1 bell pepper (any but green)

  • 6 scallions

  • 4 dill pickles

  • ⅓ C of parsley

  • ⅓ C of dill

  • 1 C of mayo or vegan mayo

  • 1/2 lemon

  • Salt and pepper to taste

  • ½ C sunflower seeds

  • Bread, sliced, your choice

  • Butter, for spreading on bread


For salad + dressing:

  • Greens of choice

  • 2 tbsp of olive oil

  • 1 tsp of lemon juice

  • 1 pack of sprouts


Instructions:


Banana Pudding

  1. Mix 2 3.7 oz packs of instant vanilla pudding (make sure it’s vegan!) with 4 cups of non-dairy milk and 1 tbsp of vanilla extract. Mix until thickened. Cover with plastic wrap and let the pudding chill in the fridge for an hour.

  2. Slice 8 medium sized and very ripe bananas.

  3. Crush 1 box of vanilla wafer cookies (make sure to buy dairy-free wafer cookies). Leave a few whole for garnishing.

  4. In a large bowl, lay down enough pudding to cover the bottom of the bowl. Lay an even layer of banana slices on top of the pudding. Using non-dairy whipped cream, lay down a layer of whipped cream on top of the bananas. Add crushed vanilla wafers on top of the whipped cream. Repeat until you have used all of the ingredients. NOTE: If you run out of whipped cream or any of the four layers, keep building! No one will notice and that’s the beauty of banana pudding.

  5. Cover in plastic wrap and let the banana pudding chill for at least four hours or even better, overnight.


Chicken Salad Sandwiches

  1. Thaw out 2 12oz packs of your favorite meatless “chicken” alternative.

  2. Once thawed, chop the “chicken” so that it’s no longer whole or chunky. We want this to mix well into our final chicken salad.

  3. To a large bowl, add diced celery, diced bell pepper, chopped scallions, diced dill pickles, chopped parsley, chopped dill, mayo or vegan mayo, the juice of half a lemon, sunflower seeds, thawed and chopped meatless chicken alternative, and salt and pepper to taste. Mix until incorporated.

  4. Cover and chill in the fridge for at least four hours, or better yet, overnight.

  5. Optional: Once the chicken salad has chilled, scoop the mixture onto buttered slices of bread and cook in a skillet over medium high heat for 2-3 minutes per side. Slice and enjoy! Bottoms up!