Tempeh Mock Chicken Salad (vegan) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: 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
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@genie.geis.com 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@Prodigy.com using MMCONV.
1.80
Source from luhu.jp
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@genie.geis.com 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@Prodigy.com using MMCONV.
1.80
Source from luhu.jp