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Vegan Trumpet Mushroom Chick-un Salad

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Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

Shredded and cooked trumpet mushroom stands in for chicken in this incredibly delicious vegan chick-un salad! This vegan and gluten free recipe is flavored with finely chopped apples, celery, pecans, and chives.

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

I dreamt about this recipe for months before I actually made it happen. I think it was because I wasn’t sure if it would work as well in reality as it did in theory. And, because I wasn’t much of a chicken salad person before I stopped eating meat. A couple of months ago I cautiously tried it out. I’m sure you can guess by the fact that I’m sharing it with you that it turned out phenomenally well!

This recipe is sort of a mash-up of chicken salad and Waldorf salad. But of course it’s vegan thanks to the delicious trumpet mushroom and vegan mayo! Aside from the trumpet mushrooms and mayo, there’s finely chopped celery, apples, pecans, and chives in the mix. A simple seasoning of salt (and pepper if you like) finishes everything off! You can enjoy it over crackers, bread, bagels, or even lettuce cups.

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

The Key to Using a Trumpet Mushroom

The stem of trumpet mushrooms is incredibly meaty and hearty making them the perfect vegan substitute for chicken! They have a nutty and earthy taste that pairs really well with the other ingredients in this recipe. In order to make sure they cook up properly for the chick-un salad, you’ll need to shred them with a fork (pictured above). Then, you’ll cook them until most of the moisture has evaporated and they are beginning to turn golden brown (pictured below). Allow them to cool to room temperature before you toss them with the remaining ingredients and you’re good to go!

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

How to Make This Chick-Un Salad

The only cooking involved is for the trumpet mushrooms. Everything else is simply chopping and measuring! I like to prepare everything else while the mushrooms cook to make the most of my time. You’ll need an apple, 1-2 stalks of celery, a handful of pecans, fresh chives, vegan mayo, and salt and pepper to season. I ended up chopping everything relatively small so that you get a little bit of everything in every bite. Once the mushrooms are cooked and cooled, you’ll add everything to a bowl and mix it together. Enjoy it right then or chill it and enjoy it within 3-4 days!

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

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Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog
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Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

Vegan Trumpet Mushroom Chick-un Salad

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  • Author: Courtney West
  • Total Time: 25-30 minutes
  • Yield: 3-4 servings
  • Diet: Vegan
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Description

Shredded and cooked trumpet mushrooms stand in for chicken in this incredibly delicious vegan chick-un salad! This vegan and gluten free recipe is flavored with finely chopped apples, celery, pecans, and chives.

Ingredients

  • 12 ounces trumpet mushrooms
  • 2 tbsp vegan butter
  • sea salt, to taste
  • black pepper, to taste
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped apple
  • 2 tbsp finely chopped toasted pecans
  • 2 tbsp finely chopped chives
  • 1/3 to 1/2 cup of vegan mayonnaise
  • bread or crackers to serve

Instructions

Using a fork, shred the stems and tops of the mushrooms. Don’t worry about making everything perfectly shredded! It’s okay if there are small chunks of mushroom.

Heat a large skillet over medium heat. Add the vegan butter to the hot skillet. Once it melts, add the shredded mushrooms and a pinch each of salt and black pepper. Cook the mushrooms, stirring every minute or two, until most of the moisture has been cooked off and they have turned golden brown. This will take anywhere from 15-20 minutes. Allow the mushrooms to cool to room temperature.

While the mushrooms are cooling you can prepare your other ingredients. To a bowl, add the cooked and cooled mushrooms along with the chopped celery, apple, pecans, and chives. Add 1/3 cup of vegan mayonnaise to begin with and stir everything together. Add more mayonnaise as needed to get the consistency and taste that you prefer and season with additional salt and pepper as needed.

Enjoy the chick-un salad immediately or chill it and make sure to enjoy it within 3-4 days. You can eat it with any cracker or bread that you prefer.

Notes

  • Trumpet mushrooms will yield the best flavor and texture so there’s not a substitution I recommend for them.
  • Feel free to use as much mayonnaise as you like! I went with a little over 1/3 of a cup for the batch you see here.
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad

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Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog

A simple salad of cucumbers, white beans, and mint sits atop a bed of sweet and smoky sweet pepper romesco. This vegan and gluten free recipe is simple to make and only requires 11 ingredients! If you’d like to head straight to the recipe, scroll down to the bottom of the post.

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog

I’ve become accustomed to letting the seasons and their bounty dictate what dishes come out of my kitchen. It’s an interesting process to see what’s available at the farm or in my garden in each week before visualizing how everything will be woven together into sustenance. There have been so many dishes that have come about purely due to availability. I love the challenge, though. It’s sort of like a less dramatic version of the show Chopped except there aren’t any bizarre ingredients at play. Just fresh produce and herbs picked at their peak!

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog

So here we are. The pairing of bright red sweet peppers and brilliantly striped Armenian cucumbers. Together they have an almost “Christmas-in-July” sort of aesthetic: vibrant greens and garish reds next to one another. But obviously, it’s far from Christmas. It’s blazing hot and dry. It’s the kind of hot that makes you feel like you’ve opened the oven door. You know, that oppressive whoosh of hot air that smacks you in the face and fogs up your glasses? Thus, this recipe had to be something simple and cooling.

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog

The basis of this recipe is the sweet pepper romesco. Since tomatoes aren’t in season anymore, the romesco is purely roasted sweet peppers instead of a mix of the two. The Armenian cucumbers were begging to be made into a simple salad. So white beans joined the party along with a little lemon juice to brighten everything up. Mint is always a refreshing refuge, especially when paired with cucumbers, so in it went. And there you have it, a seasonally inspired summer dish!

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog

Recipe Notes

Though you do have to use your oven to broil/roast the peppers for the recipe, it’s only for a small amount of time. If you want to avoid the oven altogether, you can just as easily use store-bought roasted red peppers. I used an Armenian cucumber because it’s what was available but you can use any cucumber variety that you like. I served this dish with slices of sourdough bread so feel free to use your favorite bread or crackers!

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog
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Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad

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  • Author: Courtney
  • Total Time: 20-25 minutes
  • Yield: 3-4 servings
  • Diet: Vegan
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Description

A simple salad of cucumbers, white beans, and mint sits atop a bed of sweet and smoky romesco made with roasted sweet peppers. This vegan and gluten free recipe is simple to make and only requires 11 ingredients!

Ingredients

  • 5 sweet peppers such as Carmen, Bell, or Corno di Toros
  • 1/2 cup blanched almonds, toasted
  • 1/4 cup fresh parsley
  • 1 clove of garlic, optional
  • heaped 1/2 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 large lemon
  • sea salt, to taste
  • 1/2 a large cucumber (I used a striped Armenian but any slicing cucumber variety will work great)
  • 1 heaped cup of cooked white navy or cannellini beans
  • 1/4 cup of fresh mint leaves
  • bread or crackers to serve

Instructions

Start by preparing your sweet peppers. Set your oven to broil. Place the peppers on a foil or silicone mat-lined baking sheet. I stay away from parchment paper with my broiler as it tends to smoke more and catch fire. Place the tray with the peppers under your broiler. Once both sides are blistered and beginning to blacken, remove the peppers from the oven. Place them in a bowl and cover the bowl with plastic wrap or a plate. Allow them to sit for 15-20 minutes. Peel the skin off the peppers and discard it along with the stems and seeds. 

To make the romesco, you’ll add your roasted sweet peppers to a blender or food processor along with the almonds, parsley, garlic, paprika, olive oil, and the juice from half of your lemon. Add a pinch of salt then process the ingredients until a thick dip forms. Taste the romesco and add more salt as needed. Spread the romesco onto a serving platter or shallow bowl and set it aside for now.

Cut your cucumber lengthwise into two halves. Slice each half into half-moon shapes that are no thicker than 1/4-inch. Add the cucumber slices to a bowl along with the white beans and the juice of the remaining lemon half. Use your fingers to roughly tear the mint leaves then add them to the bowl as well along with a pinch of salt. Toss gently to combine, then taste and add more salt if needed.

Spoon the cucumber and white bean mixture onto the romesco in an even layer. Serve with your favorite bread or crackers. 

Keep leftovers in an airtight container in the fridge for up to 3 days.

Notes

Though you do have to use your oven to broil/roast the peppers for the recipe, it’s only for a small amount of time. If you want to avoid the oven altogether, you can just as easily use store-bought roasted red peppers. I used an Armenian cucumber because it’s what was available but you can use any cucumber variety that you like.

  • Prep Time: 15 minutes
  • Cook Time: 5-10 minutes

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Sweet Pepper Romesco with Armenian Cucumber and White Bean Salad | seasonal plant-based recipes via The Sweet Miscellany Blog