| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Tvp, Seitan, Tempeh, Vegetarian |
6 |
servings |
INGREDIENTS
| 8 |
oz |
Tempeh; cubed |
| 6 |
c |
Broccoli flowerets |
| 1 |
c |
Nonfat mayonnaise |
| 2/3 |
c |
Honey |
| 6 |
tb |
Cider vinegar |
| 2/3 |
c |
Roasted salted soynuts |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Red onion; chopped |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a steamer basket set over boiling water, steam the tempeh and
broccoli until desired tenderness or leave raw, if preferred. (Steam
broccoli if package directions require steaming). In a mixing bowl,
thoroughly whisk the mayonnaise, honey, and vinegar. Add tempeh,
broccoli, soynuts, and red onion and combine well. Season with salt
and pepper if desired. Refrigerate for one hour or overnight..
Makes 6 servings Serving size: 1 cup Per serving: 336 calories, 6
grams fat, 1 g saturated fat, 15 g protein, 62 g carbohydrate, 0 g
cholesterol, 589 mg sodium, 8 g dietary fiber
Recipe by: Soyfoods USA, Vol. 4, No. 2
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Mar 17, 1999, converted by MM_Buster v2.0l.
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