Free Recipe Broccoli And Tempeh Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Broccoli And Tempeh Salad Recipe
8 oz Tempeh; cubed
6 c Broccoli flowerets
1 c Nonfat mayonnaise
2/3 c Honey
6 tb Cider vinegar
2/3 c Roasted salted soynuts
1/2 c Raisins
1/2 c Red onion; chopped
Salt and pepper to taste
Broccoli And Tempeh Salad Preparation
In a steamer basket set over boiling water, steam the tempeh and broccoli until desired tenderness or leave raw, if preferred. (Steam broccoli if package directions require steaming). In a mixing bowl, thoroughly whisk the mayonnaise, honey, and vinegar. Add tempeh, broccoli, soynuts, and red onion and combine well. Season with salt and pepper if desired. Refrigerate for one hour or overnight.. Makes 6 servings Serving size: 1 cup Per serving: 336 calories, 6 grams fat, 1 g saturated fat, 15 g protein, 62 g carbohydrate, 0 g cholesterol, 589 mg sodium, 8 g dietary fiber Recipe by: Soyfoods USA, Vol. 4, No. 2 Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on Mar 17, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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