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8 oz. tempeh, cubed
2 T soy sauce
2 T water
1 t rice vinegar
1 C chopped celery
1/4 C finely chopped carrot
4 - scallions, minced
1/2 C parsley, minced
1/2 C Vegenaise
Cook tempeh in a covered dish with soy sauce, water, and vinegar for five minutes on high heat. Let cool.
Add celery, carrot, scallions, parsley, and vegenaise. Stir and chill.
Definitely better than chicken salad. The tempeh tastes better than chicken, and the vegenaise tastes better than mayo.
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