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Monday, November 21, 2011

Make a fast Tempeh for those who don't want Turkey


Tempeh “Turkey”

The gravy in this recipe is great with beans or to top millet mash…

1 package Tempeh cut into triangles
1 Cup Safflower oil for frying
1-2 Cups button mushrooms
1 onion diced
2-3 Cups water
2 Tablespoons miso (country barley is a good one)
1 Tablespoon prepared mustard
1/2 tsp. Sage
1/4 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Marjoram
2 Tablespoons Kudzu

Heat the oil in a heavy fry pan and fry the Tempeh until golden brown. Drain on brown paper bags.  Place the fried tempeh, mushrooms and onions in a saucepan.  Mix the other gravy ingredients, except the kudzu, and pour over the Tempeh and veggies.  Bring to a boil and then lower the heat and simmer for 20-30 minutes.  Dissolve the Kudzu in a small amount of cool water and then Stir into the Tempeh mixture until sauce thickens.  Serve hot.

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