Vegan Chik’n Salad

Step 1

Bring the broth to a boil and reduce to simmer. Drain and rinse the jackfruit, then shred it by hand and add to the broth. Simmer while you prep the vegetables and apple. Drain the broth and press the excess liquid.

Step 2

Put the chopped celery, green onion, apple, jackfruit, 1/2 cup sunflower seeds, 1/2 cup vegan mayo, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and salt and pepper to taste in the bowl and stir until fully combined.

Step 3

Store in an airtight container in the refrigerator for up to 3 days. This does not freeze well.