Chick'n and Rice Salad
6 cups cooked rice (white, brown, wild, or a mixture)
2 cups cubed faux chicken
2 cups diced celery
1/2 teaspoon salt
1 cup vegan mayonnaise (I use Veganaise)
2 tablespoon prepared yellow mustard
1 1/2 cups toasted sliced almonds
1) Prepare rice according to directions. Toast sliced almonds by spreading on a baking sheet and baking for 10 minutes at 350 degrees Fahrenheit. Check frequently - you want them golden brown and toasty but it's not far from there to burned.
2) Cook faux chicken according to directions and cut into half-inch cubes. Brown the cubes a bit by stir-frying them at medium high heat for about 5 minutes.
3) Mix together vegan mayonnaise, mustard, salt and pepper. Add faux chicken and celery to rice and toss briefly to combineThen add the mayonnaise mixture and toss briefly to combine. You may want to start out with 2/3 of the mixture if you're worried about overdoing the dressing. Add the toasted almonds and toss briefly. Add additional salt and pepper to taste.
It's best to add things in this order and with a light hand since the rice and almonds are "delicate" and can get "mushed up" easily.
Also, try and get the crispiest and most flavorful celery you can find. It makes all the difference.
I prefer to serve it immediately when it's pretty much at room temperature, but it's good cold as well.
Source of recipe: This is an adaptation of an recipe my mom makes with turkey and mayonnaise