Dragonflys Betchya Thought It Was Chicken Salad
1-1/4 cups boiling water
2 tablespoons nutritional yeast
1 tablespoon tamari
2 teaspoons vegan chicken broth powder
1-1/2 cups dry textured soy protein, the large chunky kind
2 carrots, finely grated
2 stalks celery, sliced thin
1/2 medium onion, finely chopped
vegan mayonnaise, to taste
3 tablespoons raw pumpkin seeds
1/2 teaspoon celery salt
garnish (thinly sliced tomato, pickle, alfalfa sprouts... )
1. In a bowl, combine the boiling water, nutritional yeast, tamari, and broth powder; stir until yeast and broth powder dissolve.
2. Add textured soy protein; soak 45 to 60 minutes, until soy protein is thoroughly rehydrated. Drain well (save the broth for soup stock).
3. In a bowl, combine the soy protein, carrots, celery, and onion; mix well. Add the vegan mayonnaise; mix well. Sprinkle with pumpkin seeds and celery salt; mix well.
4. Serve on whole grain vegan bread or whole grain pita adding thinly sliced tomato, pickle, and/or alfalfa sprouts.
This will keep in the fridge for several days and will make eight smaller sandwiches or six larger ones.