Tempeh pate

Yield: 4 Servings

Measure Ingredient
2 tablespoons Margarine
½ pack Tempeh; cubed
1 cup Onion; chopped
1 cup Mushroom; chopped
2 Cloves garlic; minced
1 tablespoon Soy sauce
1 tablespoon Dry sherry
½ teaspoon Sage
½ teaspoon Allspice
1 vegetable
1 fat

Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice.

Cook stirring contantly until all liquid is absobed into the mixture.

Remove from heat. When cooled pour into food processor ansd puree. Pour into a bowl and chill for at least 1 hour. May be kept refirgierated for up to 3 days.

One serving = ¼ cup.

Exchange 1 lean meat

Recipe by: UCSD_Healthy Diet for Diabetes Posted to MC-Recipe Digest V1 #671 by Kathy Meade <kmeade@...> on Jul 14, 1997

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