Veg Classics--Barbecued Tempeh Cutlets

[Guest guest]

I found lots & lots of great sound recipes in this new Jeanne Lemlin cookbook.

 

I guess I'll just post in alphabetical order!

 

Karen

 

 

* Exported from MasterCook *

 

Barbecued Tempeh Cutlets for Sandwiches

 

Recipe By :Vegetarian Classics, Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Classics

 

Amount Measure Ingredient -- Preparation Method

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

BARBECUE SAUCE:

1/2 cup ketchup

2 tablespoons firmly packed brown sugar

2 teaspoons apple cider vinegar

1 tablespoon lemon juice

2 teaspoons chili powder

1 teaspoon dry mustard powder

1/4 teaspoon salt

a few dashes of Tabasco

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8 ounces tempeh

1 tablespoon canola oil -- (approximately)

sandwich additions: mayonnaise, lettuce,

tomato, thinly sliced onion, bread

 

To make the barbecue sauce, place all the sauce ingredients in a small bowl and

mix well.

 

Slice the tempeh in half vertically. Cut each piece in half horizontally to

make 4 thin cutlets.

 

Heat the oil in a large nonstick skillet over medium heat. Brush some barbecue

sauce on both sides of each tempeh piece and place in the hot skillet. Saute on

both sides until a deep golden brown, about 10 minutes total. Remove to a plate

and brush some more sauce on one side of each cutlet. You'll probably have some

leftover sauce. Let the tempeh cool to room temperature.

 

To make sandwiches, lightly spread some mayonnaise on some bread. Top with the

tempeh, lettuce, tomato, and onion.

 

S(ISBN):

" 0-06-019482-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 205 Calories; 8g Fat (32.9% calories from

fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 508mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1 Fat; 1 Other

Carbohydrates.

 

 

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