Asian Chick’n Sandwich {Vegan}


I woke up this morning with every intention to blog and say hi there and hello to your face.

But then I remember it was 8th-grade-graduation-6th-grade-trip-to-the-zoo-Last-Day-of-School Friday and the whole world blew up in all over my front doorstep.

Thanks for not getting mad. Because I totally held out on you this whole day. Chinese Chick’n Sandwiches? Yeah. I went an made monkey faces at penguins instead of giving you this recipe. Please find it in your heart to forgive.

But see, here is what you don’t see.

You HAVE to forgive me. Because I made you the ultimate doesn’t-taste-Vegan meal. It’s really really good.

We served it over romaine because I bought bread that was rustic and hard. You won’t make that mistake because I’m tell you not to. You’ll buy soft dinner rolls. Happy soft.

You’re so smart. Thanks for being like that.

Let us eat sandwiches to celebrate your clever ways.

See? Aren’t you glad you forgave me for late Friday blogging? XO.


Asian Chick'n Salad


1 (7 ounce) package Gardein Chick'n Strips, cut into small pieces
1/4 cup scallion
1/4 cup shredded carrots
1/4 cup purple cabbage, sliced very thin
1/4 cup frozen peas
5 tablespoons Vegenaise
1 tablespoon soy sauce
1/2 Tablespoon sesame oil
1 Tablespoon agave
1/2 cup mandarin oranges, drained
1-2 cups chopped romaine (or more if you're going for a salad)


In a large bowl, mix all ingredients together. Serve on big, soft rolls or with oodles of romaine for a refreshingly delicious salad.