| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tempeh |
| 2 |
c |
Water or stock; up to 3 |
| 1 |
tb |
Miso or sea salt to taste; up to 2 |
| 1 |
tb |
Prepared mustard |
| 1 |
ts |
Dried sage |
| 1/4 |
ts |
Dried rosemary |
| 2 |
tb |
Kuzu or arrowroot dissolved in 1/4 cup cool water. |
INSTRUCTIONS
SAUCE
Cut tempeh into think, bite sized triangles. Heat heavy pan, spray lightly
with oil and brown tempeh until golden on all sides.
Mix together sauce ingredients except kuzu or arrowroot and pour over
tempeh. Bring to a boil, lower flame and simmer 20 - 30 minutes. When
tempeh is tender, dissolve kuzu or arrowroot in water and pour into sauce,
stir until it thickens. Adjust seasonings.
Variations, add onions or mushrooms to sauce, or, omit herbs and add 1/2
cup sauerkraut.
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Jun 1, 1998
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