Chicken Salad | Veganized

One of my favorite foods before going vegetarian was chicken salad. After going vegetarian, and then vegan I was afraid I’d never be able to enjoy the same flavor, and texture again… but I was wrong. At a local health food store in Boone I discovered a pre-made vegan chicken salad and realized that I could recreate it at home and save a lot of money.

Most people are hesitant about giving up meat, dairy, or eggs because they don’t want to miss out on some of their favorite foods. But once you start to realize the amazing plant-based alternatives out there it makes it a whole lot easier! This recipe is just as easy (if not easier) than your typical animal meat-based chicken salad and it’s also much healthier.

The Beyond Meat chicken strips (and all of their products) are one of the best meat-alternatives on the market. Their ingredients are all plant-based and the texture and flavor of all of their products is mind-blowing. The chicken strips have absolutely no saturated fat, and provide a great source of iron and protein.


Just Mayo is an awesome product to have on hand if you’re trying to eat more plant-based or if you are a mayonnaise lover and want to use a healthier alternative. I found a huge jar at Walmart for only $3.75!               1baa5e59-1014-4f66-8f85-3dbde9077306_1.d455b24fca561bc90f0622c6419a9153

Now, onto the recipe! Continue reading


What I Eat In A Day | September 1, 2016

I’m back with another What I Eat In A Day post, which are my favorite to write and share! I love snooping in on what people enjoy eating, and I also love sharing some of the things I enjoy eating. I love getting inspiration from other bloggers’ What I Eat In A Day posts, so I hope that you can get some inspiration from mine… even if you’re not vegan!

Breakfast consisted of an everything bagel with Earth Balance, a super ripe banana, a glass of orange juice, and a cup of strong black coffee


Lunch was a little random, but I had some slaw made from a recipe I made last week and wanted to use it somehow. I sautéed broccoli, tempeh, onion, and green pepper with a little soy sauce, maple syrup, and ginger brine. Then wrapped the veggies up with some slaw (shredded cabbage and carrots with some vinegar and Just Mayo) in a flour tortilla.


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Wow, it’s been a while! I’ve definitely let The Planted Vegan fall to the back burner for a while, but have a lot of motivation, energy, and time to bring it back… so get ready! I thought I’d start back up with some updates to fill anyone in on what’s been going on in my life since I last posted an update that you can read here!

Make sure you’re following me on social media: Facebook, Instagram, Twitter, and Pinterest  @The Planted Vegan! All of my links are on my Connect With Me page. Also if you’re new to my blog be sure to check out my About Me page as well as My Vegan Story to learn a little bit more about my blog and myself!

First things first… I’m still vegan! Although I’ve taken a break from blogging, I haven’t taken any breaks from eating and living as a vegan.


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What I Eat In A Day | March 5, 2016

I started off the morning with one of my favorite breakfasts. An Ezekiel english muffin with a slice of chao cheese melted on top, sautéed onion and tempeh, topped with avocado slices and some sirracha. This is a great savory breakfast that is quick and easy to make! I had a banana along side it, and a hot cup of black coffee.


My family and I traveled a few hours to watch my little sister play in a soccer tournament, so you’ll see quick a few snacks in this What I Eat In A Day post. I snacked on a Clif Bar on the drive there, which is probably one of my favorite snacks.


While watching her game, I snacked on some clementines, and dates rolled in coconut!



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