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Seasoned Tempeh in a Cold Vegetarian Gelatin.

Recipe

Title:

Seasoned Tempeh in a Cold Vegetarian Gelatin.

Categories:

Vegetarian

Yield:

2 servings

Ingredients

• 8 oz Grated tempeh
• 1
• Red Pepper
• 2 tb Tamari
• 1
• Kosher Dill Pickle
• 1 ts Paprika
• 4
• -to
• 1/4 ts Cayenne Pepper
• 6
• Cubes of vegetarian bouillon
• Vegetarian Gelatin
• - (optional)
• - to make 3 liquid cups
• Black Pepper; to taste
• 1
• Green Pepper
• - (optional)

Directions

1. Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh.
2. Spread on large plate and microwave for 5-10 min.
3. (Or bake or broil until firmer and browner).

Directions

1. Chop fine the peppers and pickle and mix with browned tempeh.
2. 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 1/2 inch height.

Directions

1. Let cool, then refrigerate for at least 1 hour.

Directions

1. Serve cold with sour dough rye bread and mustard and Lowenbrau (optional).

Directions

1. This recipe was created and uploaded by an ex-meat eating Bavarian turned vegan tempeh maker; comments and/or improvements welcome.

Directions

1. Gunter Pfaff, 73740,2515

Directions

1. P.S.
2. In 1989 Dorothy Bates published a neat little tempeh cookbook which was easily overlooked: The Tempeh Cookbook; The Book Publishing Company; P.O.
3. Box 99, Summertown TN 33483