Seasoned tempeh in a cold vegetarian gelatin.

Yield: 2 servings

Measure Ingredient
8 ounces Grated tempeh
2 tablespoons Tamari
1 teaspoon Paprika
¼ teaspoon Cayenne Pepper
\N \N Vegetarian Gelatin to make 3 liquid cups
1 \N Green Pepper
1 \N Red Pepper
1 \N Kosher Dill Pickle to
6 \N Cubes of vegetarian bouillon (optional)
\N \N Black Pepper; to taste (optional)

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 ½ 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

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