1 (5 1/2 ounce) package hickory vegan turkey slices, finely sliced (I use Tofurky)
1/2 cup celery, chopped
1/3 cup carrot, grated
1/4 cup red onion, chopped
1 tablespoon dried or fresh parsley
5 tablespoons vegan mayonnaise (I use Vegenaise)
1 1/2 tablespoons vegan sour cream (I use Tofutti)
1 1/2 tablespoons nutritional yeast
1/4 teaspoon black pepper
1/4 teaspoon no-salt seasoning blend (I use Mrs. Dash original blend)
1. Mix all ingredients together in a large bowl.
2. Serve immediately or refrigerate, and let flavors blend for 1-2 days.
This works great as a salad, a spread for crackers, or a sandwich filling.
Source of recipe: My colleague, Holly Sternberg of Compassion for Animals, created this homemade version of a vegan "turkey salad" dish inspired by Roots Market in Olney, Maryland. We frequently feature this dish in vegan feed-ins, because people who try it are typically blown away by how good it tastes and ask for the recipe.