Very Veggie Mock Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 package (8 oz) tempeh2 T cottage cheese2 T light miracle whip1 stalk broccoli, very finely chopped1 large carrot, grated2-3 medium stalks celery, diced2-3 slices onion, diced1/4-1/2 cup grated zucchini10-15 grape tomatoes, quartered8-10 sprigs parsley, finely shredded1 T olive oil1 T cumin (or to taste)1 T curry (or to taste)dash of black and/or cayenne pepper
1. Cut tempeh into 1/2 inch cubes. Add about 1-2 cups water to a saucepot, just enough to cover tempeh. Bring to a boil, add tempeh, and simmer for 15 minutes.
2. Heat oil in skillet, and add drained tempeh. Stir-fry about 5 minutes, until tempeh begins to turn golden-brown. Cool completely.
3. Blend together cottage cheese, miracle whip, cumin, curry, and pepper until creamy. Add all other ingredients, stir very well to mix. Refrigerate for at least one hour before serving.
Serving Size: Makes 4 servings of about 1/2 cup
2. Heat oil in skillet, and add drained tempeh. Stir-fry about 5 minutes, until tempeh begins to turn golden-brown. Cool completely.
3. Blend together cottage cheese, miracle whip, cumin, curry, and pepper until creamy. Add all other ingredients, stir very well to mix. Refrigerate for at least one hour before serving.
Serving Size: Makes 4 servings of about 1/2 cup
Nutritional Info Amount Per Serving
- Calories: 183.7
- Total Fat: 8.7 g
- Cholesterol: 2.8 mg
- Sodium: 125.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.1 g
- Protein: 11.7 g
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