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Vegetarian/vegan version of a curry chicken salad, makes great sandwiches or snack with crackers.
Ingredients
Makes 0 servings
- 16 oz seitan, coarsely chopped (I use White Wave brand)
- ½ cup mayonnaise or veganaise
- ⅓ cup plain yogurt (or soy yogurt)
- 5 teaspoons curry powder (I like Madras)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium red onion, chopped (1 cup)
- 1 firm-ripe mango (3/4 lb), peeled, pitted, and chopped
- 1 cup red seedless grapes (5 oz), halved
- ½ cup salted roasted cashews, coarsely chopped
Preparation
Whisk together mayonnaise/veganaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add seitan, onion, mango, grapes, and cashews and stir gently to combine.
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