Vegan Chicken Salad - cooking recipe

Ingredients

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

Preparation

Whiz first 6 items in blender until smooth.
Pour into bowl. Add Vital gluten and mix well.
Will be very thick.
Press into well-oiled 9 x 13-inch pan.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes.
Cool.
Tear apart.
Add approximately 8 ounces Vegan chicken to the last 4 items to make a salad.
You may freeze the rest for future use.
If you need a larger amount of salad, just add more of the last 4 ingredients.