RCI-SN.003.0108.001
Dragonfly Chicken Salad
.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- dry textured soy protein1½ cupsthe large chunky kind
- 1¼ cups
- 1 tablespoon
- KAL nutritional yeast2 tablespoon
- vegetarian chicken broth powder2 teaspoon
- of celery2 stalkssliced thin
- carrots2 unitfinely grated
- of a medium onion½ unitfinely chopped
- ½ teaspoon
- 3 tablespoon
- vegan mayo type product of your choice1 unit
Method
1
Place the dry textured soy protein in a large bowl. Pour the boiling water over it, add the tamari, and stir well to combine.
1 minutes
2
Let the mixture sit for 5 minutes to allow the soy protein to fully hydrate and absorb the liquid.
5 minutes
3
Fluff the rehydrated soy protein with a fork, breaking up any clumps. Spread it on a clean kitchen towel or paper towels to cool and drain excess moisture for about 5 minutes.
5 minutes
4
Transfer the cooled soy protein to a large mixing bowl. Add the nutritional yeast, vegetarian chicken broth powder, and celery salt, then toss to combine evenly.
2 minutes
5
Add the sliced celery, grated carrots, and chopped onion to the soy protein mixture. Toss gently to distribute the vegetables throughout.
6
Stir in the raw pumpkin seeds, reserving a small handful for garnish if desired.
7
Add the vegan mayo to the salad and fold gently until all ingredients are well coated and the mixture reaches your desired consistency.
8
Taste and adjust seasonings as needed. Serve immediately or refrigerate until ready to serve, garnishing with reserved pumpkin seeds if desired.