Dragonfly Chicken Salad

== Description ==
== 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 ==
# 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 tbsp 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.
Category:Alfalfa sprout Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Nutritional yeast Recipes
Category:Pumpkin seed Recipes
Category:Soy mayonnaise Recipes
Category:Textured soy protein Recipes
Category:Vegan Recipes
Category:Vegetable stock and broth Recipes