Here's what you will need:
Serves 2 people.
1 1/2 cup soy pepper "chicken" from Nelakee
Half lemon (optional)
2 cups baby arugala
1 plum or roma tomato
1 cup sliced white button mushrooms
Lightly fry "chicken" in frying pan for a few minutes until lightly browned or until they are warm all the way through, usually about 2-3 minutes. I didn't use oil because they are a bit greasy to begin with, I just squeezed a bit of lemon on the "chicken" while it cooked. Set aside when ready. Then wash and and seed tomato. Chop into bite size pieces. Wash and slice mushrooms (if you don't like raw mushrooms, toss them in while the "chicken" is frying and squeeze in some extra lemon juice). Wash Arugula and assemble salad. Dress with tahini dressing (click here for recipe) or your favorite creamy style dressing like vegan caesar or a creamy poppy seed would work too but I would add salt, pepper and garlic powder. The dressing should be creamy, a vinaigrette dressing would be a bit too bland for this.