Tempeh Mock Chicken Salad (vegan)
| 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. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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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