Seasoned Tempeh In A Cold Vegetarian Gelatin. Recipe

Seasoned Tempeh In A Cold Vegetarian Gelatin. Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
8 ounce: Grated tempeh,
2 tbsp: Tamari,
1 tsp: Paprika,
1/4 tsp: Cayenne Pepper,
Vegetarian Gelatin to make 3 liquid cups,
1: Green Pepper,
1: Red Pepper,
1: Kosher Dill Pickle,
4: -to,
6 Cubes: of vegetarian bouillon, optional
Black Pepper, to taste (optional)

Directions:

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


Source from luhu.jp