Tempeh Mock Chicken Salad Vegan
Ingredients| 8 oz tempeh, cubed 2 tbsp soy sauce 2 tbsp ; water 1 tsp vinegar, rice 1 cup celery, chopped 1/16 cup carrot, chopped 4 scallions, minced 1/2 cup parsley, minced 1/2 cup mayonnaise, eggless |
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Combine tempeh, soy sauce, water and viegar in a covered 1-quart glass
casserole. Cook on high for 5 minutes, stirring once. Remove cover
and cool to room temperature.
Add remaining ingredients to tempeh mixture. Stir well and chill.
Makes 6 servings.
From the files of DEEANNE
Posted by [email protected] to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.
1.80á
Servings:
6
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