This deceptively delicious recipe can be eaten as-is or used in a sandwich. Beinhauer, who resides in Rehoboth Beach, is a plant-based diet advocate and consultant and author of the forthcoming book, “Vegan Picnic.”
1 12-ounce box Beyond Meat lightly seasoned chicken free strips
1/2 C celery finely diced
1/3 C red onion finely diced
1 C Vegenaise (vegan mayonnaise)
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
pepper to taste
Cut the Beyond Meat strips into chunks then process until shredded.
If you don’t have a processor slice the strips horizontally and finely dice.
In a medium bowl mix the shredded strips with the vegetables.
In a small bowl mix the dry mustard and cayenne with the Vegenaise and fold into the “chicken” mixture.
Add the celery seed and pepper to taste.