Start by soaking the soy curls in vegan chicken broth for fifteen minutes. In a pinch, you can just soak in water but the vegan chicken style broth really adds to the flavor!
Drain the soy curls, saving the broth mixture for your next soup creation.
Pulse soy curls in a food processor until a fairly fine texture is achieved.
Transferprocessed soy curls to a mixing bowl and add chopped celery, diced red onion, nutritional yeast flakes, vegan mayo, dijon mustard, and dry seasonings. Toast slivered almonds in a dry frying pan for several minutes over medium heat stirring frequently to avoid burning. Once lightly browned, add to mixture.
Mix togetheruntil ingredients are well combined. Enjoy immediately or chill for several hours before serving.