• 2 lb of cooked vital wheat gluten
• 1/2 cup of Nayonnaise (herb style preferred) may add more if desire moister salad
• 1 1/2-2 teaspoons of garlic powder (or to taste) - I like garlic so adjust accordingly
• 2-3 teaspoons of oregano
• 1 pinch of salt
• 1 teaspoon black pepper
• 4-6 teaspoons of a no salt all purpose seasoning ( I use Lawry's no salt seasoning or Herbannaire)
• 1 cup of finely chopped red or Vidalia onions
• 3/4 cup of finely chopped red or green peppers (not hot)
• 1 cup chopped celery (finely)
• 1 pinch of dry vegan mustard
• 3/4 cup of sweet relish

1) Put two quarts of water, pinch of salt and 2-3 teaspoons of all purpose seasoning in a sauce pan, add cooked wheat gluten and bring to boil turn down pot and cover (simmer for 15-20 minutes in seasoning) remove pot from stove and leave roll in water while chopping vegetables.

2) Chop all vegetables add to a large mixing bowl

3) Drain wheat gluten and chop into 1/2 inch cubes

4) Add wheat gluten to vegetables (including relish)

5) In a small separate dish mix the remaining seasonings together

6) Add nayonaise to wheat gluten and vegetables (taste for desired moisture level of salad)

7 ) Slowly stir in seasonings mixture (taste to for desired spice level)

8) Let salad chill at least one hour before serving. Salad is good on hoagie roll with lettuce, tomato, little oil and vegan "cheese".

Serves: 5

Preparation time: 30 min