Dragonfly Chicken Salad

Description
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Ingredients

 * 1 1/2 cups dry textured soy protein, the large chunky kind
 * 1 1/4 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
 * 1/2 of a medium onion, finely chopped
 * 1/2 teaspoon celery salt
 * 3 tablespoon raw pumpkin seeds
 * vegan mayo type product of your choice

Directions

 * Mix the boiling water, tamari, broth mix and yeast together. Add textured soy protein and allow to soak 45-60 minutes. Drain thoroughly (save the broth for soup stock).


 * Combine celery, carrots, onions and drained textured soy protein. Add the vegan mayo and mix well. Sprinkle the celery salt and pumpkin seeds in, mix again.


 * Serve on whole grain vegan bread or whole grain pita adding thinly tomato, pickle and/or alfalfa sprouts of your choosing.


 * Perfect for a lunch with cup of KAL broth (2 tblsp KAL yeast in a cup of hot water, stirred well).

This will keep in the fridge for several days and will make eight smaller sandwiches or six larger ones