Tempeh Mock Chicken Salad (Vegan)

Recipe Ingredients

8 oz	227g	Tempeh - cubed
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	-- water
1 teaspoon	5ml	Vinegar - rice
1 cup	110g / 3.9oz	Celery - chopped
1/8 cup	13g / 0.5oz	Carrot - chopped
4		Scallions - minced
1/2 cup	46g / 1.6oz	Parsley - minced
1/2 cup	118ml	Mayonnaise

Recipe Instructions

Combine tempeh, soy sauce, water and vinegar 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.

Source:
The National Broiler Council

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