2 cups chicken flavored, animal-free stock made from bouillon
1 cup textured vegetable protein
1/2 medium onion, diced
1/4 cup finely diced celery
1/4 cup extra firm tofu, well drained and mashed to “egg” texture
1/4 - 1/2 cup Vegenaise, depending on your taste
1/2 t dry mustard powder
Sea salt and black pepper to taste
Pour textured vegetable protein into heated stock and cover with a lid; allow to sit until textured vegetable protein is properly hydrated. When ready, remove the textured vegetable protein (draining any stock that might be left) and allow to cool. Combine cooled textured vegetable protein with remaining ingredients.
Great as an appetizer with Ritz crackers! I served this in sandwich form to my very carnivorous parents without telling them it wasn’t chicken and they didn’t even know!!