Tempeh teriyaki (vegan)

2 servings

Ingredients

Quantity Ingredient
John \"Wizard Baldour\"
Troy
Vegetarian Times, 12/90
½ pounds Snow peas
1 large Onion
8 Shitake mushrooms
1 large Garlic clove
3 tablespoons Canola oil (divided)
½ cup Homemade Teriyaki Sauce
;see recipe
½ pounds Tempeh
Fresh ground pepper
1 tablespoon Toasted sesame oil
3 cups Cooked brown basmati rice
For garnish:
Green onions
Almond slices

Directions

Preparation: If using dried shitakes, soak in water to refresh. Cut tempeh into thin slices. Cut onion in thin slivers. Mince garlic.

Remove strings from snow peas, if necessary. Remove stems from shitkes, and slice mushrooms thinly.

Heat 2 TB canola oil in saucepan or wok, gradually raising heat to medium. Fry tempeh slices in batches, until one side becomes golden; turn and fry other side until golden. Remove and drain on paper towel.

Add 1 TB canola oil and sesame oil to pan; raise heat to medium-hot.

Add snow peas,mushrooms, onions, and garlic; saute ONLY until onions are translucent, not brown, and snow peas are bright green. Then add drained tempeh. While stirring and tossing, add the teriyaki sauce; be careful to turn the heat down, as the sauce will sizzle 'dramatically' according to the author. Season with pepper.

Serve over brown rice, garnishing with slivered green onions and almonds if desired.

Serves 4.

Nutritional info per serving: 528 calories; 20 g protein, 21 g fat; 62 g carbohydrates, 1285 mg sodium, 0 cholesterol Both recipes by John "Wizard Baldour" Troy, master chef and menu planner at the Regulator Cafe in Hillsborough, NC. Taken from the December 1990"Vegetarian Times" article 'Favorite Recipes of the Top Chefs'

Source: Uploaded 5/91 - Carolyn Andre [72207,2637]. MM by Cathy Svitek Posted by deeanne@... to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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