Having a nice “paté” can make throwing together a healthy lunch a breeze. You can use this versatile recipe to make yummy lettuce wraps (as pictured here), use as a filling for raw vegan sushi and or even eat on sprouted bread with avocado and vegan mayo! This mock chicken salad is completely raw, and a great source of healthy fats and protein.
Mock Chicken Salad
Prep time
Total time
Author: Rachel Carr
Recipe type: Entree
Cuisine: Raw Vegan
Serves: 4 servings
Ingredients
For the Pate
- 1 cup water
- 2 cup sunflower seeds, soaked overnight and rinsed
- 2 carrot shredded
- 2 stalks celery, thinly sliced
- 2 green onion, sliced
- ¼ cup caesar dressing*
- lemon juice to taste
- salt and pepper to taste
*For the Caesar Dressing
- 1½ cups cashews
- ½ cup olive oil
- ¼ cup lemon juice
- ¼ cup apple cider vinegar
- 1¼ cup water
- 4 cloves garlic
- 1 teaspoon peppercorn
- 1 Tablespoon nutritional yeast
- ½ Tablespoon lecithin
- 2 teaspoons salt
- 1 Tablespoons miso
- 2 teaspoons dulse flakes (optional)
To garnish:
- 8 lettuce leaves
- 2 radishes, sliced
- ½ cup cherry tomatoes, halved
- ½ avocado, chopped
Instructions
For the Caesar Dressing
- Blend all the ingredients in a blender until smooth.
For the Pate
- In a food processor, puree the sunflower seeds until they are a slightly chunky pate. Transfer to a bowl.
- Mix in the shredded carrot, celery, green onion and cashew caesar dressing. Stir well and season to taste with lemon juice, salt and pepper.
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