Vegan Chicken Spaghetti Salad
Vegan Chicken Spaghetti Salad
Prep Time
10 mins
Cook Time
10 mins
resting time
20 mins
Total Time
20 mins
Course: Salad
Cuisine: vegan
Servings: 4 people
Author: Monson Made This
The “Base”:
  • 12 ounces about 1 cup firm silken tofu (such as Mori-nu)
  • 2 teaspoons Better Than Bouillon No Chicken or enough bouillon to make 2 cups of broth
  • ½ lemon juiced
  • ¼ 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 teaspoon chopped garlic
  • 2 tablespoons nutritional yeast
For the salad:
  • 1 batch of the “base”
  • 2-3 ounces dry Soy Curls
  • 1 pound dry spaghetti
  • ½ cup diced sweet onion
  • ½ cup diced red bell pepper
  • Black pepper to taste
  • Optional grated vegan cheddar cheese
  • Optional broccoli peas, or any other green vegetable
  1. Cook the pasta according to package directions, in salted water. While the pasta cooks, add the Soy Curls directly into the pot with the pasta. Allow to the Soy Curls to hydrate for a couple of minutes in the simmering liquid. Once they are hydrated (it won’t take very long at all), remove them from the water. Let the Curls cool for a few minutes before squeezing out any remaining liquid. Shred the Soy Curls with your hand and set aside.

  2. When the pasta is cooked, strain it well and rinse it with cold water to stop the cooking. Add the pasta, Soy Curls, sauce base*, and the remaining ingredients to a large lid-able bowl. Toss to combine. Chill until ready to serve.

Recipe Notes

*Reserve a bit of the sauce base so that you can add it just before serving. This will make the dish a lot creamier at the time of service. Or make this dish just before serving, or hold off on adding the onions, and stir them in at the last minute.