TEMPEH TERIYAKI (VEGAN)
Serving Size : 2
Categories : Digest Dec.
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
John “Wizard Baldour”
Troy
Vegetarian Times, 12/90
1/2 lb Snow peas
1 lg Onion
8 Shitake mushrooms
1 lg Garlic clove
3 tb Canola oil (divided)
1/2 c Homemade Teriyaki Sauce
— see recipe
1/2 lb Tempeh
Fresh ground pepper
1 tb Toasted sesame oil
3 c Cooked brown basmati rice
For garnish:
Green onions
Almond slices
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’
