Vegan potato salad

INGREDIENTS:

5 lb bag red potatoes, peeled if desired, cut into about 8 pieces per potato

1 large spring onion, chopped fine

5 stalks or more of celery, chopped fine

Veganaise – 1/2 cup, more or less depending on starchiness of potatoes and how creamy you like your potato salad

Yellow mustard – 2 TBSP

Almond milk – 1/4 cup, more if sauce is too thick, less if you desire thicker sauce

Dried parsley – 1/2 tsp

Kala namak black mineral salt – 1 tsp more or less to taste

Dried dill (or fresh if available) – 2 TBSP

Sweet pickle relish – 1/2 cup

INSTRUCTIONS:

Cut potatoes into 1/2 inch or bigger chunks and put into cold water then turn burner on high and once water is boiling, boil the potatoes for about 10 minutes, then check every 45 seconds to see if they are ready.  They are done when you rinse a piece off in cold water and eat it and it is not raw inside but the potato is still very firm. DO NOT overcook and allow the potatoes to get too soft or you will have mashed potatoes instead of potato salad.  Red potatoes are best, golden potatoes are second best, Russets are not recommended because they tend to mash the moment they are no longer raw, but I have heard of people who are able to make potato salad with Russets.

Once the potatoes are done, immediately rinse them in cold water, drain, then set aside.

Chop the celery and the spring onion (use both white and green parts).  

Place chopped celery and onion into a large mixing bowl and add remaining ingredients and mix well.

Add potatoes to mixture and stir well.  Cover and refrigerate.  Some people add vegan bacon bits such as Bac’Uns by Frontier, but I prefer as is.

Quick vegan sandwiches

I love Dr. Praegers kale burgers.

I start out most sandwiches by warming tortillas in a panini press.

I then add lettuce, grape tomatoes, and soy-free Veganaise.

    

Lastly, crisp the kale burger on both sides and then cut in half and make two tortilla wrap sandwiches.

Vegan “tuna” salad wraps

I have been craving mock tuna lately and I have a lot of extra Veganaise in the fridge so I decided to make some tasty wraps.

INGREDIENTS 

1 can drained chick peas

1 tsp dulse flakes

1 tsp kelp flakes or powder

1/2 tsp lemon juice

1/4 white onion finely chopped

3 stalks celery finely chopped

5 sweet pickle chips, finally chopped

1/2 tsp ground black pepper

1/2 tsp yellow mustard

3 TBSP Veganaise

  

Mash chickpeas with the bottom of a glass.

   

  

 

  

Add remaining ingredients and mix.  Add more Veganaise as desired.

  

Scoop a large serving of mixture onto wrap and add lettuce and tomato and a little more Veganaise and roll into wrap.