Seasoned Tempeh in a Cold Vegetarian Gelatin.
Yield
2 servingsPrep
15 minCook
10 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tempeh
grated |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
paprika
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
pickles, dill
|
|
| 6 | cubes |
vegetable stock
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tempeh
grated |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
paprika
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
pickles, dill
|
|
| 6 | cubes |
vegetable stock
|
*
|
Directions
Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh.
Spread on large plate and microwave for 5 to 10 min.
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).
