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.
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.
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!
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!
Looking for More Mushroom Recipes?
- Mushroom Ravioli with Apples, Parsnips, & Sage
- Mushroom & Caramelized Onion Bisque with Parsley Gremolata
- Celeriac & Fennel Potato Soup with Smoky Shiitake Mushrooms
- Oyster Mushroom Steaks with Miso Gravy
Vegan Trumpet Mushroom Chick-un Salad
- Total Time: 25-30 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
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
[…] that can be used like an herb. If you’d like to enjoy celery in other recipes, try this trumpet mushroom chick-un salad or this winter […]