RECIPE:
Meat Substitute
1 pkg. 3 grain tempeh (sliced both horizontally and vertically into 4 thin pieces)
2 Tbs. low-sodium soy sauce or tamari
1 packet stevia (or other natural sweetener)
2 tsp. refined almond oil
Slaw
3 Tbs. low-sodium soy sauce or organic tamari
2 Tbs. Vegenaise
2 Tbs. organic tahini (we buy ours at Basic Foods)
1 packet Stevia or other natural sweetener
2 Tbs. rice vinegar
1 clove fresh garlic, minced
1/8 tsp. ground black pepper
1 pinch cayenne pepper
4 medium carrots, julienned (8 oz.)
1/4 of a head of thinly shredded green and/or purple cabbage (I roughed chopped ours in the above photo since I was in a hurry to feed the family after work)
2 green onions, julienned
DIRECTIONS:
1. Cut tempeh horizontally and vertically into thin square pieces. Transfer to a shallow dish. Whisk together soy sauce, sweetener, oil in bowl. Pour over tempeh, cover, and chill while making slaw.
2. To make Slaw: Whisk together soy sauce, Vegenaise, Tahini, sweetner, vinegar, garlic, pepper, and cayenne in bowl. Stir in carrots, cabbage, and onions.
3. Drizzle a small amount of refined almond or grapeseed oil to non-stick pan. Fry tempeh in oil about 4 minutes on each side (we like ours fairly crispy).
4. While the tempeh is frying, toast 8 pieces of sprouted grain bread , whole grain bread, or slider buns.
5. Fill bread with 1 tempeh slice and 1/4 of the slaw mixture....drizzle the extra sauce from the slaw over the bread.
This recipe turned out great....at least with the 3 of 5 of us at our house that actually tried it. I still haven't convinced my two high school kids to taste tempeh quite yet.
UPDATE: It works better to steam tempeh about 10 minutes before pan frying.
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