FatFree Home
FatFree Recipe Archive
More tofu recipes from FatFree

portobello-tempeh-marinade recipe

Date: Sat, 4 Apr 1998 04:20:38 -0800
From: Jennifer Heineman (JHEINEMAN@PILLSBURY.COM)

     Hi, everyone.  I made this a couple of weeks ago and ate it several
     times.  I loved it more every time I had it.  It is something I made
     up, therefore it is *very* flexible.  Each time I ate it, I used
     different 'fixings', although it struck me as a great sandwich
     replacement.  Once on a english muffin with lettuce and tomato, once
     in a pita with tomato, cucumber and onion, once with pasta & veggies
     and once by itself with a giant salad.

     Portobello Tempeh Marinade

     4-6 portobello mushrooms, cut in half and then sliced
     1 block of tempeh, cut into strips the size of the mushroom strips

     marinade was approximate, but I am pretty sure this was it:
     1/2 cup soy sauce, low sodium, if prefered
     1/2 cup rice vinegar
     3 tbsp. vegetarian Worcestershire sauce, or to taste
     3 tbsp. orange juice, or to taste
     garlic powder or fresh garlic, to taste
     fennel to taste

     I used this as my base and then continued to add whatever seemed
     savory and good in this, a little more vinegar, and litle more juice &
     spices.  Also, I added water to thin it.  I let the mushrooms and the
     tempeh marinade in this mixture for a day and continued to let it
     marinade for the rest of the week.  Then, I would put a sandwich sized
     portion in a non-stick pan and heat it until everything gets warm and
     the mushrooms and tempeh brown.  Even SAD boyfriend liked it.  The
     great part is that it is really flexible.  Hope it is helpful!

kwvegan vegan