Dragonfly Chicken Salad

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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[edit] 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

[edit] 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

[edit] Other Links

[edit] See also