Vegan Chicken Salad

• 1 (19 to 20 oz.) can chickpeas, drained
• 1 c. liquid from chickpeas
• 2 1/2 to 3 Tbsp. Emes instant vegetarian soup base, chicken-style
• 2 1/2 to 3 Tbsp. Bragg's liquid aminos
• 1/8 tsp. granulated garlic
• 2 tsp. granulated onion
• 2 c. Vital wheat gluten
• 1 stalk celery, diced
• 1 small to medium onion, diced
• 1 to 2 tsp. Emes chicken-style (optional)
• 3/4 to 1 c. soy, tofu or cashew mayo

1. Whiz first 6 items in blender until smooth.
2. Pour into bowl. Add Vital gluten and mix well.
3. Will be very thick.
4. Press into well-oiled 9 x 13-inch pan.
5. Bake, uncovered, at 350u0b0 for 30 to 35 minutes.
6. Cool.
7. Tear apart.
8. Add approximately 8 ounces Vegan chicken to the last 4 items to make a salad.
9. You may freeze the rest for future use.
10. If you need a larger amount of salad, just add more of the last 4 ingredients.

chickpeas, liquid from chickpeas, vegetarian soup base, braggs liquid aminos, garlic, onion, vital, celery, onion, chickenstyle, soy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636416 (may not work)