Guest guest Posted January 6, 2003 Report Share Posted January 6, 2003 We enjoy this one. Tempeh Mock Chicken Salad 8 oz. package tempeh (I used organic 3-grain) 2 Tbsp soy sauce 2 Tbsp water 1 tsp rice vinegar or other mild vinegar (I used cider vinegar) 1 cup chopped celery 1/2 cup chopped carrot 4 scallions, both green and white parts (if you don't have any, regular onion is fine) 1/2 cup minced fresh parsley (optional) 1/2 cup reduced fat mayo, or other mayo of your choice Combine tempeh, soy sauce, water, & vinegar in 1 quart casserole dish. Cover and microwave on high for 5 minutes, stirring once. Let cool to room temperature. In a food processor chop celery, carrots, scallions & parsley. Crumble cooled tempeh & combine with other ingredients. Mix well & chill. Per serving: 158 cal., 8g.prot., 10g. fat, 7g. carb., 0 mg chol., 513 mg. sodium, 0.9g. fiber From Vegetarian Times Complete Cookbook Quote Link to comment Share on other sites More sharing options...
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