• 8servings
  • 20minutes
  • 387calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine

Ingredients Jump to Instructions ↓

  1. 1 celery root, peeled and cut into 1/4-inch cubes (2 cups)

  2. 2 large carrots, peeled and cut into 1/4-inch cubes (1 cup)

  3. 2 parsnips, peeled and cut into 1/4-inch cubes (1 cup)

  4. 1 cup frozen peas

  5. 6 large white potatoes, peeled and cut into 1/2-inch cubes (4 cups)

  6. 1 large onion, finely chopped (2 cups)

  7. 1 cup vegan mayonnaise

  8. 1/2 cup finely chopped sweet pickles

  9. 2 tablespoons yellow mustard

  10. 2 tablespoons white vinegar

  11. 1 teaspoon sugar

  12. salt to taste

  13. pepper to taste

  14. 2 packages (7 ounces each) vegan chickn filets, cooked

  15. 1 lemon, cut into 8 wedges

Instructions Jump to Ingredients ↑

  1. Cook celery root, carrots, and parsnips in large pot of boiling water for ten minutes. Add peas, and cook five minutes more. Drain, and cool completely.

  2. Meanwhile, place potatoes in large pot of cold salted water, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until tender. Drain, and cool completely.

  3. Stir together onion, vegan mayonnaise, pickles, mustard, vinegar, and sugar in large bowl. Add cooled vegetables, and stir until combined. Season with salt and pepper, if desired.

  4. Serve warm with cooked vegan chick'n filets and lemon wedges.


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