Bethany's Vegan Kitchen

Perfect for sandwiches, serve it with salads, or eat it with a jacket potato. It’s also great stirred through cooked pasta, just use cold pasta for a lovely pasta salad. For the “chicken” I chose to go with chicken style strips by Frys. I bought them from Tesco, but you can buy them in other shops too. I was heavy handed when it came to the sweetcorn, you don’t have to use as much, I just really love the stuff

You’ll need;

1. 380g/13oz mock chicken
2. One teaspoon of oil
3. 250g/8.8oz sweetcorn (or use 125g/4.4oz if you want less sweetcorn to “chicken”) I used tinned sweetcorn
4. Five tablespoons of egg free mayonnaise, I used vegan mayo by Hellmann’s
5. Two teaspoons of dried parsley
6. One teaspoon of dried tarragon
7. Salt and black pepper to taste

Method;

• Add the oil into a large frying pan over a medium heat. Once it’s warmed up, add the “chicken” and cook as per the instructions on the pack
• Once the “chicken” starts to brown it’s ready to use
  
• Slice or chop the “chicken” into small pieces, then add it to a mixing bowl. Add the rest of the ingredients and fold together until it’s all well combined
• Chill the mixture in the fridge for 30 minutes before using. This amount will be enough for quite a few sandwiches, store the leftovers in an airtight container in the fridge