Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
1/2 cup boiling water
3/4 teaspoon Better Than Bouillon No Chicken Base
2 1/2 ounces Soy Curls (dry)
1/4 cup vegan mayo, or more as needed
1/2 cup diced celery
1/4 cup diced sweet onion
1/2 cup chopped dill pickles
1 tablespoon yellow mustard
1/2 teaspoon granulated onion
Old Bay or seasoned salt, to taste
Fresh ground pepper
In a small bowl, mix together the boiling water and bouillon. Add the dry Soy Curls, tossing well. You will need to give the Soy Curls a stir periodically so that they completely rehydrate. This should take about 10 minutes or so.
In the bowl of a food processor with the metal blade, coarsely chop the Soy Curls and place them in a medium bowl. Add the mayo, celery, onion, pickles, mustard, and granulated onion, stirring well. If you like a finer mince on your salad, put the mixture back in the food processor and pulse until you get your desired texture.
Add Old Bay or seasoned salt and freshly ground pepper, and adjust seasonings to taste. Serve right away or refrigerate until ready to use.
If you don’t have a food processor, you can chop the Soy Curls by hand.