Spiced Tempeh For Sandwiches Or Breakfast Recipes

Steps:

• Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl. Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture. Toss and chill until serving.
• Sweet Potato Wedges: Cut each sweet potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Set aside and keep warm until serving.
• Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise. You should end up with 4 semi-square pieces. Score each piece on both sides, diagonally, about 1/8-inch deep. Repeat scoring in opposite direction to create a diamond pattern. In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes. Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated. Let set for 5 minutes.
• Arrange tempeh on lightly oiled baking sheet. With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce.
• Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes. Remove from heat.
• Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with caramelized onions. Place on a plate with 4 sweet potato wedges and a serving of Asian slaw. Have a small bowl of barbecue sauce on the side.
• Beverage suggestion: Loose and/or bag Green Tea

Steps:

• Cut the tempeh into 4 large pieces.
• In a medium bowl, combine the water, soy sauce or tamari, apple juice, honey, garlic, coriander, ginger and pepper In a large no stick frying pan over medium heat, lightly brown the tempeh on both sides.
• Add the marinade mix and cook until the liquid evaporates.
• Remove from the heat.
• Slice each piece of tempeh in half horizontally to make it thinner Place on half of the bread slices.
• Add the lettuce or sprouts and tomatoes or avocados.
• Top with the remaining bread.

Steps:

• 1. Slice tempeh into strips. 2. Heat oil in pan. 3. Combine vinegar & syrup in one bowl; combine spice mixture in other so that both bowls are about even (roughly 1/4 cup) 4. Dip tempeh slices in liquid mixture and then coat in spice mixture, and place in heated oil over medium heat. 5. Turn each slice after the 1st side has turned golden brown. * Recommended sandwich: sourbread toast mixed baby greens mayonaise Annie's papaya-poppyseed dressing thin slices of carrot, tomato or radish?

Steps:

• Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
• Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
• Spoon the tempeh mixture onto kaiser rolls, and serve.

Steps:

• Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
• Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

Steps:

• Pour one inch of water in a large saucepan with a steamer basket, cover with lid, and bring to a gentle boil.
• Put the tempeh in the steamer basket, cover and steam for 15 minutes.
• Let tempeh cool.
• Crumble the tempeh into small pieces, and put it in a large bowl.
• Add all the remaining ingredients and stir to mix.
• Store, covered, in the refrigerator, for up to 2 days.