Tempeh Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 oz tempeh1.5 cup frozen peas, thawed4 stalks celery2 tbsp onion1 carrot1 spear kosher dill pickle6 tbsp vegenaise (vegan mayonaise)1 cup whole wheat macaroni, cookedSalt & pepper to taste
Makes 5 1-cup servings. Cut tempeh into several small pieces and soak in 1 tbsp salt dissolved in 3 cups water for 20 minutes. Finely chop celery, onion, carrots, pickle spear. Toss vegetables together in large bowl. Drain tempeh and mash with back of fork. Add mashed tempeh and vegenaise to vegetable mixture. Add macaroni to bowl and toss. Salt & pepper to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user GALINKZOO7.
Number of Servings: 5
Recipe submitted by SparkPeople user GALINKZOO7.
Nutritional Info Amount Per Serving
- Calories: 263.3
- Total Fat: 15.5 g
- Cholesterol: 0.0 mg
- Sodium: 209.7 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.3 g
- Protein: 11.4 g
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