Tempeh Mock Chicken Salad (vegan)

You are most loving patient, kind and gracious when you are aware that there is no truth that you could give to another that you don’t desperately need yourself. You are most humble and gentle when you think that the person you are ministering to is more like you than unlike you. When you have inserted yourself into another category that tends to make you think you have arrived, it is very easy to be judgmental and impatient.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegan	Dec., Digest, Fatfree	6	Servings

INGREDIENTS

8	oz	Tempeh, cubed
2	T	Soy sauce
2	T	water
1	t	Vinegar, rice
1	c	Celery, chopped
1/16	c	Carrot, chopped
4		Scallions, minced
1/2	c	Parsley, minced
1/2	c	Mayonnaise, eggless

INSTRUCTIONS

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.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 83 Calories From Fat: 34 Total Fat: 4.2g Cholesterol: 0mg Sodium: 201.8mg Potassium: 269.1mg Carbohydrates: 5.8g Fiber: <1g Sugar: <1g Protein: 7.7g