Recipe - Tempeh Mock Chicken Salad (Vegan)

8 ounce Tempeh; cubed
2 tablespoon Soy sauce
2 tablespoon ;water
1 teaspoon Vinegar, rice
1 cup Celery; chopped
1/16 cup Carrot; chopped
4 Scallions; minced
One half cup Parsley; minced
One half cup Mayonnaise, eggless

Combine tempeh, soy sauce, water and viegar in a covered 1quart 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