Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | Tempeh; cubed |
2 tablespoons | Soy sauce |
2 tablespoons | ;water |
1 teaspoon | Vinegar, rice |
1 cup | Celery; chopped |
1/16 cup | Carrot; chopped |
4 \N | Scallions; minced |
½ cup | Parsley; minced |
½ cup | Mayonnaise, eggless |
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