This is a great way to enjoy tempeh!
Cook a 1 lb. package of your favorite pasta to enjoy with this crunchilicious taste pleaser. Remember to serve with fresh salad!
One onion, chopped
One clove garlic, crushed
1 tsp. olive oil
Sauté onion & garlic in olive oil
One brick tempeh, steamed for 20 minutes. Let tempeh cool then cut into 1” squares and toss in herb mixture below:
1 tsp. salt
½ tsp. pepper
¼ tsp. each: parsley, oregano, dill, paprika *
*(or try other combinations you already use and enjoy)
Fry squares in ¼ to ½ cup olive oil (this is probably why this dish tastes sooooo gooooood!)
1 Tbsp. Non-dairy margarine
1 Tbsp. Unbleached white flour
1/4 tsp. sea salt
1 cup vegan milk
Melt margarine in saucepan over low heat. Blend in flour & salt. Add milk all at once. Cook quickly, stirring constantly until thick and bubbly. Remove from heat. If margarine separates out, it’s cooked too long. You may add more milk and stir.
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