In a large bowl, hydrate dried soy curls with mushroom broth powder + water OR vegetable broth. Let hydrate for 10-15 minutes, stirring to make sure all curls are hydrated well.

Drain and lightly press to drain out excess liquid. You don't need to squeeze thoroughly, a little extra liquid is fine.

In a large pan, melt vegan butter and combine with Frank's hot sauce and garlic powder. Stir to cook for about 30 seconds until bubbling, then add hydrated soy curls (or protein of choice).

Cook for about 10-15 minutes until sauce is absorbed, stirring well, until curls are lightly browned.

If cooking in a rice cooker, combine water, quinoa, and broth powder (or just use vegetable broth as your liquid), and cook as per manufacturer's instructions. My rice cooker is automatic so it just turns off when it's ready.

If cooking in a pot over the stove, combine same amount of quinoa + liquid and bring to a boil. Lower to a simmer and cover with a lid and let simmer for 12 minutes, without disturbing. Turn off the heat after 12 mins, then fluff with fork.

In a small bowl, combine mayo, herbs, garlic powder, and lemon juice and stir well to combine. It's quite herby, so if you don't like herbs as much as I do, just add a little less of everything. Or dilute with an extra tbsp of mayo + lemon juice.

Fill 1/3 of bowl with romaine lettuce, add 1/2 of a diced tomato, 1/2 cup diced cucumber, and 1 cup quinoa per portion. Add 1/2 cup soy curls and top with as much sauce as you like.

Makes for great work lunches or a light dinner.