Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/2 cups dry textured soy protein, the large chunky kind
- 1 1/4 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
- 1/2 of a medium onion, finely chopped
- 1/2 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 tblsp 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