Title: Tempeh mock chicken salad (vegan)
 Categories: Digest, Dec.
      Yield: 6 Servings
 
      8 oz Tempeh; cubed
      2 tb Soy sauce
      2 tb ;water
      1 ts Vinegar, rice
      1 c  Celery; chopped
   1/16 c  Carrot; chopped
      4    Scallions; minced
    1/2 c  Parsley; minced
    1/2 c  Mayonnaise, eggless
 
  Combine tempeh, soy sauce, water and viegar 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.
  
  From the files of DEEANNE
  
  Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue
  9] Dec. 9, 1994.
  
  FATFREE Recipe collections