about 1 cup vegan mayonnaise, I use Vegenaise
1/4 teaspoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons chopped parsley leaves
1 package seitan, I use WhiteWave
2 cloves garlic
1/4 cup roasted, salted almonds
vegan soy butter or olive oil for sautéing
salt and pepper to taste
Cut seitan into medium-sized chunks and sauté with two cloves of minced garlic until golden and slightly crispy.
Chop celery and parsley. Also chop almonds in food processor until very small (but make sure they don't just turn into almond dust).
Combine ingredients in a large mixing bowl and add Vegenaise, mustard, lemon juice, and salt and pepper to taste.
Toast bread and butter it. Put lettuce, sprouts, and a couple slices of tomato on bread and finish it off with a scoop or two of the chicken salad mix.
This recipe is also great to eat just straight out of the bowl or on an open-faced sandwich.