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4.5

Dragonflys Betchya Thought It Was Chicken Salad

What you need: 

1-1/4 cups boiling water
2 tablespoons nutritional yeast
1 tablespoon tamari
2 teaspoons vegan chicken broth powder
1-1/2 cups dry textured soy protein, the large chunky kind
2 carrots, finely grated
2 stalks celery, sliced thin
1/2 medium onion, finely chopped
vegan mayonnaise, to taste
3 tablespoons raw pumpkin seeds
1/2 teaspoon celery salt
garnish (thinly sliced tomato, pickle, alfalfa sprouts... )

What you do: 

1. In a bowl, combine the boiling water, nutritional yeast, tamari, and broth powder; stir until yeast and broth powder dissolve.
2. Add textured soy protein; soak 45 to 60 minutes, until soy protein is thoroughly rehydrated. Drain well (save the broth for soup stock).
3. In a bowl, combine the soy protein, carrots, celery, and onion; mix well. Add the vegan mayonnaise; mix well. Sprinkle with pumpkin seeds and celery salt; mix well.
4. Serve on whole grain vegan bread or whole grain pita adding thinly sliced tomato, pickle, and/or alfalfa sprouts.
This will keep in the fridge for several days and will make eight smaller sandwiches or six larger ones.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
6 to 8
Recipe Category: 

SO HOW'D IT GO?

When you say drain the TSP, do you just let it drain or or squeeze out excess??

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I make something very simular to this, but I use chick peas that I've pulsed in my food processor instead of the TSP, and adding some dill pickle relish and good mustard-yum!

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This was rather easy and delicious.  It worked great with the smaller sized TVP, too, and it didn't have to soak as long that way!

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I used to buy something similar to this from a vegan deli, they closed and I Have been fiending for it.  This recipe hit the spot it is soooooooo goood!!!!  I omitted the carrots and pumpkin seeds, and added green peppers which I sauteed with the celery and onions.  I also added pickle relish and a dallop of mustard.  Now the mock chicken salad is awesome but this is better because it has more substance. Thanks for this keeper!!!!!!!!!!!!!!

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I am totally going to make it this week!  :)>>>

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This should have more reviews...I loved it! Yum, I followed the recipe except omitted celery. I liked the crunch factor so I added more carrots. I sauteed the onions first since bf likes it that way, I would just have them raw which would help the crunch factor.  It only made 4 servings...unless I eat too much  ^-^

It totally reminds me of whole foods vegan turkey and chicken salad that costs like $4.00 for a small serving.  Which I have no need to buy anymore. 

People...try it, quick and easy meal.

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This recipe was very good.  I'll definitely make this again.  One mistake I made was not letting the TVP drain enough.  I thought I had all of the excess liquid off of it, but I didn't.  It is rather runny now, but delicious nonetheless.  It just really needs to sit and be allowed to drain thoroughly before completing the recipe.  Definitely a keeper recipe!

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http://www.healthy-eating.com/texturedsoy.html is a source for tvp in various sizes :o

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