Seasoned Tempeh In A Cold Vegetarian Gelatin
| 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)
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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