Yield: 1 Servings
|1||Piece tempeh -- about the|
|Size of a|
|1 teaspoon||Soy sauce|
|Chopped onions and|
|Mayo or the equivalent|
|Tomato slices/other raw|
|Veggies as desired|
|Date: Tue, 9 Jul 1996 10:07:27|
1. (I usually use 2 pans (because I add an egg) but you can make this with one.) Heat oil in pans, saute onions and mushrooms, put aside when done.
2. Fry tempeh on both sides. When nearly done, add a teaspoon or so of soy sauce to each side and turn over to cook (it will splatter).
3. While this is all cooking (and try to time it to all come out at the same time), toast your bread and spread liberally with mayo (any variety), spaghetti sauce or something gooey.
4. Construct a sandwich with bread, tempeh, tomato, onion/mushroom mixture, and other veggies (optional). Serve hot.
Author's Notes: Here is one of my favorite recipes that use tempeh.
For an incredibly messy (and non-vegan) option, try adding a runny fried egg to the sandwich stack. [BTW, it's messy even without the egg - cut sandwich in half for easier eating]. Tempeh only keeps in the fridge a couple of days. But it keeps in the free Difficulty : easy. Precision : approximate measurements.
Recipe By : Cyndi Norman cnorman@...