Seasoned Tempeh In A Cold Vegetarian Gelatin.
Ingredients| 8 oz grated tempeh 2 tbsp tamari 1 tsp paprika 1/4 tsp cayenne pepper 1 vegetarian gelatin to make 3 liqui, d cups 1 green pepper 1 red pepper 1 kosher dill pickle to 6 cubes of vegetarian bouillon (opti, onal) 1 black pepper, to taste (optional) |
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Mix tamari with paprika and cayenne pepper in a bowl and then stir in
grated tempeh. Spread on large plate and microwave for 5-10 min. (Or
bake or broil until firmer and browner).
Chop fine the peppers and pickle and mix with browned tempeh. Bring 3
cups of vegetarian gelatin (with or without bouillon) to boil, pour
over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2
inch height.
Let cool, then refrigerate for at least 1 hour.
Serve cold with sour dough rye bread and mustard and Lowenbrau
(optional).
This recipe was created and uploaded by an ex-meat eating Bavarian
turned vegan tempeh maker; comments and/or improvements welcome.
Gunter Pfaff, 73740,2515
P.S. In 1989 Dorothy Bates published a neat little tempeh cookbook
which was easily overlooked: The Tempeh Cookbook; The Book Publishing
Company; P.O. Box 99, Summertown TN 33483
Servings:
2
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