Dragonfly Chicken Salad

Ingredients

 * 1½ cups dry textured soy protein, the large chunky kind
 * 1¼ cups boiling water
 * 1 tablespoon tamari
 * 2 tablespoon KAL nutritional yeast
 * 2 teaspoon vegetarian chicken broth powder
 * 2 stalks of celery, sliced thin
 * 2 carrots, finely grated
 * ½ of a medium onion, finely chopped
 * ½ teaspoon celery salt
 * 3 tablespoon raw pumpkin seeds
 * vegan mayo type product of your choice

Directions

 * 1) Mix the boiling water, tamari, broth mix and yeast together.
 * 2) Add textured soy protein and allow to soak 45 – 60 minutes.
 * 3) Drain thoroughly (save the broth for soup stock).
 * 4) Combine celery, carrots, onions and drained textured soy protein.
 * 5) Add the vegan mayo and mix well.
 * 6) Sprinkle the celery salt and pumpkin seeds in, mix again.
 * 7) Serve on whole grain vegan bread or whole grain pita adding thinly tomato, pickle and/or alfalfa sprouts of your choosing.
 * 8) Perfect for a lunch with cup of KAL broth (2 tbsp KAL yeast in a cup of hot water, stirred well).
 * 9) This will keep in the fridge for several days and will make eight smaller sandwiches or six larger ones.