1 cup + 1 tablespoon water
1 to 2 teaspoons chicken broth powder, to taste
2/3 cup shredded textured soy protein (not the chunks)
1 green onion, chopped
1/2 stalk celery, chopped
1/2 tablespoon dijon mustard, or to taste
1/4 cup chopped parsley
2 tablespoons chopped dill
white and black pepper, to taste (optional)
1 to 2 tablespoons vegan mayonnaise, as needed
1. In a pot over high heat, boil the water and broth powder. Add the textured soy protein; lower the heat to medium-low and cook. Cover and cook for 5 minutes, then remove lid and let simmer until the water is evaporated.
2. Spread cooked textured soy protein on a plate and place in refrigerator to cool.
3. In a bowl, combine all ingredients. Use only as much mayonnaise as you need for the salad to stick together.
4. Spread back on the plate and refrigerate for 30 minutes or more. You could eat it right away, but I think the consistency gets better after being refrigerated.