I’m not sure where I first had the non-vegan version of this salad, but I was totally obsessed with it for quite a while. It’s a really easy recipe, thawed frozen peas, mayo, bacon, cheese, onion… But I needed to make it vegan, and I decided that since I was going to go through the process of veganizing it, I might as well make it healthier as well.
If you really wanted to, you could just use vegan mayo and vegan bacon bits, and call it a day, but my version uses a tofu-based dressing and almond bacon bits. This salad is super healthy and satisfying; have it as a make-ahead meal, or side dish to bring along to a summertime potluck.
- 12 ounces firm silken tofu (such as Mori-Nu)
- 1 teaspoon Better Than Bouillon No Chicken, or enough vegan chicken flavored bouillon to make 1 cup of broth
- ½ lemon, juiced
- 1/4 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- splash of soy or almond milk
- 1 tablespoon Bragg’s Liquid Aminos, or salt to taste
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 1/8 teaspoon xanthan gum (for that mayo texture)
- 16 ounces frozen peas, thawed in water and drained well
- ½ cup diced red onion
- ½ cup almond bacon, plus more for serving (recipe below)
- 2 tablespoons almond parm (recipe below)
- 1 medium carrot, grated
- salt and pepper to taste
Add all of the dressing ingredients to a blender. Blend until smooth.
Thaw and drain the peas thoroughly, getting as much extra water off as possible. Add all of the ingredients to a large bowl, reserving about ¼ of the tofu dressing. Toss. Taste for seasoning. Refrigerate for at least 2 hours before serving, (overnight is better). If it appears dry, toss with the remaining tofu dressing right before serving. Top with more almond bacon and almond parm.
The most amazing vegan "bacon" bits you'll ever try.
- 2 tablespoons Bragg’s Liquid Aminos or low sodium soy sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 cup raw sliced almonds
Preheat your oven to 350 F.
In a medium-sized bowl, stir together everything except the almonds. Once the mixture is combined, add the almonds, and stir until all of the almonds are coated.
Spread the almonds onto a lined baking sheet in single layer, pouring any extra sauce over the top.
Bake at 350 for 8 to 10 minutes, stirring every 2 to 3 minutes, watching closely so that they don’t burn. When it seems like most of the sauce is dry and stuck to the almonds, remove them from the oven and allow them to cool completely before storing in an airtight container.
This recipe for vegan Parm is more about the rations than it is the actual ingredients. Use any nut or seed of your choice in the same rations, and you’ll have a delicious plant-based Parm in no time.
- 1/2 cup sliced almonds
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- Salt to taste
Pulse everything in a blender until it reaches a uniform sandy texture. Salt to taste.