Tempeh mock chicken salad (vegan)

6 servings

Ingredients

Quantity 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 Scallions; minced
½ cup Parsley; minced
½ cup Mayonnaise, eggless

Directions

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 deeanne@... 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, TXFT40A@... using MMCONV.

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