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Veg Cooking -- Tempeh on Rye

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* Exported from MasterCook *

 

Tempeh on Rye (with variation)

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 8-10 oz package tempeh

1 large clove garlic -- thinly sliced

2 tablespoons vegetable oil

1 teaspoon paprika

1/2 teaspoon dried dill

1/2 teaspoon caraway seed

1 bay leaf

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

salt & freshly milled pepper

6 slices light rye bread

3 slices Swiss cheese

1 cup sauerkraut -- drained and warmed

prepared horseradish and mustard

 

Cut the tempeh crosswise in half, the cut each half piece into 3 very thin

slabs. In a skillet wide enough to gold the tempeh in a single layer -- though

this isn't absolutely crucial -- heat the garlic and oil over medium heat until

the garlic begins to color. Add the tempeh pieces and turn them once to coast

them with the oil, then add the paprika, dill, and simmer until the water has

reduced to a glaze, about 20 minutes. (If it cooks down sooner, add more water

as needed--tempeh does need to cook.) Allow the tempeh to fry for several

minutes in the oil that remains in the pan, turning it a few times. Taste a

corner, then season with salt, if needed, and more pepper.

 

Toast the bread. Lay the cheese on 3 slices and broil until it begins to melt.

Add the tempeh and sauerkraut. Cover the rest of the bread with horseradish and

mustard, cover the sandwiches, and serve.

 

VARIATION:

 

TLT -- Tempeh, Lettuce & Tomato: Prepare the tempeh strips in a Smoky Molasses

Marinade (page 608) or use commercially prepared bacon-like tempeh. Cover

toasted bread with mayonnaise, regular or tofu-based, and add crisp lettuce, the

tempeh, and thick slices of tomato. Season with salt & pepper, close the

sandwich, and serve.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 682 Calories; 46g Fat (59.8% calories

from fat); 48g Protein; 22g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol;

1163mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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