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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Vegetarian 2 Servings

INGREDIENTS

8 oz Grated tempeh
2 T Tamari
1 t Paprika
1/4 t 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

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 107
Total Fat: 12.8g
Cholesterol: 0mg
Sodium: 1021.7mg
Potassium: 821.5mg
Carbohydrates: 20.4g
Fiber: 3.5g
Sugar: 5.2g
Protein: 24.5g


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