Tempeh Teriyaki Vegan
Ingredients| 1 john wizard baldour 1 troy 1 vegetarian times, 12/90 1/2 lb snow peas 1 large onion 8 shitake mushrooms 1 large garlic clove 3 tbsp canola oil (divided) 1/2 cup homemade teriyaki sauce 1 ; see recipe 1/2 lb tempeh 1 fresh ground pepper 1 tbsp toasted sesame oil 3 cup cooked brown basmati rice 1 for garnish: 1 green onions 1 almond slices |
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Preparation: If using dried shitakes, soak in water to refresh. Cut
tempeh into thin slices. Cut onion in thin slivers. Mince garlic.
Remove strings from snow peas, if necessary. Remove stems from
shitkes, and slice mushrooms thinly.
Heat 2 TB canola oil in saucepan or wok, gradually raising heat to
medium. Fry tempeh slices in batches, until one side becomes golden;
turn and fry other side until golden. Remove and drain on paper towel.
Add 1 TB canola oil and sesame oil to pan; raise heat to medium-hot.
Add snow peas,mushrooms, onions, and garlic; saute ONLY until onions
are translucent, not brown, and snow peas are bright green. Then add
drained tempeh. While stirring and tossing, add the teriyaki sauce;
be careful to turn the heat down, as the sauce will sizzle
dramatically according to the author. Season with pepper.
Serve over brown rice, garnishing with slivered green onions and
almonds if desired.
Serves 4.
Nutritional info per serving: 528 calories; 20 g protein, 21 g fat;
62 g carbohydrates, 1285 mg sodium, 0 cholesterol
Both recipes by John "Wizard Baldour" Troy, master chef and menu
planner at the Regulator Cafe in Hillsborough, NC. Taken from the
December 1990 "Vegetarian Times" article Favorite Recipes of the Top
Chefs
Source: Uploaded 5/91 - Carolyn Andre [72207,2637]. MM by Cathy Svitek
Posted by [email protected] to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.
1.80á
Servings:
2
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