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Tempeh mock chicken salad (vegan)
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Digestion, Ethnic, Poultry, Salads, Vegan |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Tempeh, cubed | | 2
| tbsp | Soy sauce | | 2
| tbsp | Water | | 1
| tsp | Vinegar, rice | | 1
| cup | Celery, chopped | | 1/5
| cup | Carrot, chopped | | 4
| | Scallions, minced | | 1/2
| cup | Parsley, minced | | 1/2
| cup | Mayonnaise, eggless |
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Procedures:
| 1 | Combine tempeh, soy sauce, water and viegar in a covered 1-quart glass casserole. | | 2 | Cook on high for 5 minutes, stirring once. | | 3 | Remove cover and cool to room temperature. | | 4 | Add remaining ingredients to tempeh mixture. | | 5 | Stir well and chill. | | 6 | Makes 6 servings |
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