Date: Sun, 28 Mar 1999 15:36:35 -0800
Adapted from The Tempeh Cookbook by Dorothy R. Bates
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.