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Ingredientes
- 8 ounce Grated tempeh
- 2 Tbsp. Tamari
- 1 tsp Paprika
- 1/4 tsp Cayenne Pepper
- Â Â Vegetarian Gelatin to make 3 liquid c.
- 1 x Green Pepper
- 1 x Red Pepper
- 1 x Kosher Dill Pickle
- 4 x -to
- 6 x Cubes of vegetarian bouillon (optional)
- Â Â Black Pepper, to taste (optional)
Direcciones
- Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh. Spread on large plate and microwave for 5-10 minutes. (Or possibly bake or possibly broil till firmer and browner).
- Chop fine the peppers and pickle and mix with browned tempeh. Bring 3 c. of vegetarian gelatin (with or possibly without bouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height.
- Let cold, then chill for at least 1 hour.
- Serve cool with sour dough rye bread and mustard and Lowenbrau (optional).
- vegan tempeh maker; comments and/or possibly improvements welcome.
- was easily overlooked: The Tempeh Cookbook; The Book Publishing Company;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 2 servings | |
| Calories 256 | |
| Calories from Fat 106 | 41% |
| Total Fat 12.66g | 16% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 916mg | 38% |
| Potassium 719mg | 21% |
| Total Carbs 17.78g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.62g | 2% |
| Protein 23.11g | 37% |
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