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Tempeh teriyaki (vegan)
Artist: _
Categories: Asian, Digestion, Japanese, Sauces & Dressings, Teriyaki, Vegan
Yield: 2
Rating: 0
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Ingredients:
John "Wizard Baldour"
Troy
Vegetarian Times, 12/90
1/2 lbsSnow peas
1 largeOnion
8 Shitake mushrooms
1 largeGarlic clove
3 tbspCanola oil (divided)
1/2 cupHomemade Teriyaki Sauce
See recipe
1/2 lbsTempeh
Fresh ground pepper
1 tbspToasted sesame oil
3 cupCooked brown basmati rice
For garnish:
Green onions
Almond slices
Procedures:
1Preparation: if using dried shitakes, soak in water to refresh.
2Cut tempeh into thin slices.
3Cut onion in thin slivers.
4Mince garlic.
5Remove strings from snow peas, if necessary.
6Remove stems from shitkes, and slice mushrooms thinly.
7Heat 2 tb canola oil in saucepan or wok, gradually raising heat to medium.
8Fry tempeh slices in batches, until one side becomes golden; turn and fry other side until golden.
9Remove and drain on paper towel.
10Add 1 tb canola oil and sesame oil to pan; raise heat to medium-hot.
11Add snow peas,mushrooms, onions, and garlic; saute only until onions are translucent, not brown, and snow peas are bright green.
12Then add drained tempeh.
13While stirring and tossing, add the teriyaki sauce; be careful to turn the heat down, as the sauce will sizzle "dramatically" according to the author.
14Season with pepper.
15Serve over brown rice, garnishing with slivered green onions and almonds if desired.
16Serves 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
 
 
 
 

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