These are recipes (somewhat motified) from The Tempeh Cookbook by Dorothy R.
8 oz tempeh
1 cup apple cider
1 cup water
3 whole allspice
2 cloves garlic, cut in half
1 bay leaf
2 Tb catsup
2 Tb vinegar
1 Tb vegan Worchestershire sauce
1 tsp powdered ginger
2 Tb arrowroot or tapioca starch
Cut tempeh in hald crosswise so there are 2 thin slabs. Let empeh soak in the
marinade for several hours. Remove and reserve the marinade for sauce.
Spray a skillet with cooking spray and quickly brown tempeh pieces. Place them
in a casserole.
Sit the arrowroot into the reserved marinade. Cook the sauce in a small
saucepan until thickened and then pour over the tempeh. cover and bake at 350F
for 20 minutes. Serve wuth long grain brown rice or noodles.
Curried Tempeh with Apple
8 oz tempeh
2 cups vegetable broth
1 medium onion, chopped
1 large tart apple, chopped
1-2 Tb curry powder
2 Tb arrowroot
1/2 tsp mace
1/2 tsp garlic powder or 2 cloves garlic, minced
1/2 tsp honey
1/4 cup currants or raisins
Cut tempeh into 1/2 inch cubes. Put cubes in a saucepan with the vegt broth
bring to a boil and turn heat down to a simmer. Simmer for 15 minutes. Cool
and drain tempeh, reserving the broth.
Heat a skillet and spray lightly with cooking spray. Saute the chopped onion
until soft and then add the apple. Cook 5 minutes and sprinkle with the curry
powder, arrowroot, mace, garlic, and honey. Cook 3 minutes. Measure broth from
the remaing tempeh and add enough water to make 2 cups of liquid. Slowly stir
liquid into the onion and apple mixture and cook until thickened and bubbly.
Then add the currants or raisins.
Set the pan over hot water, cover, and cook 30 minutes to blend flavors,
stirring occasionally. Sauce can be refirerated overnight.
Sut the tempeh into small cubes, and borwn them in the skillet sprayed with a
light coating of cooking spray. Add tempeh to curry sauce just before serving.
Serve with borwn rice and an assortment of condiments-chopped green onions,
raisins, yogurt and chutney.
Hope you like these, Jan Bennicoff