Tempeh Two Ways

I made 2 different versions of tempeh for lunch yesterday. Dh was at the station and I wanted to surprise him with something new. I made him Tempeh simmered with Tomatoes and Sauerkraut from Vegan Planet. He loved it. He said that he added just a little bit of sour cream and it was even better. I reduced the recipe since it was only going to feed him. It was a very quick recipe to make. I will be making it again for him.

I made another tempeh recipe from Vegan Planet for the kids and myself. I made Teriyaki-Glazed Tempeh. My kids loved the sauce, but the tempeh was a little to soft. I think that I cooked the tempeh to long. I served it over brown rice, broccoli and onions.

The Best Sandwich EVER!!!

I made the most amazing sub yesterday. I took one package of tempeh and sliced it rather thick. I am not sure how many slices I got. I then simmered it in water for just a few moments. I then put them on a foil lined cookie sheet, spread BBQ sauce over them and baked until the BBQ sauce looked dried out. I then put it on a sub roll. I topped it with sliced colby-jack cheese, sauteed mushrooms, thin onion slices, thin tomato slices, pickle slices and then lettuce on top. I spread a little bit of mayo on the top. It was to DIE for. I actually used Pillsbury french loaf for this. I formed it like I did when I made the Snake sub last year for Halloween. This year the kids named it a slug sub. Unfortunately, my camera was mia so there are no pictures. But trust me it was delicious!

A New Obsession...

Tempeh!

I just cannot get enough of it. I want to try everything. Does anyone have any good recipes? Here are some that I am wanting to try...

Barbecued Tempeh
Linguine With Calm Not Clam Sauce
Tempeh Chili
Tempeh Dagwood Sandwich
Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw
Jamaican Jerk Seasoned Tempeh Sandwich

Smothered Tempeh Sandwiches

I made this for lunch last week and it was OOOh so good. Please excuse the Dora plate..it was left over from my dd's birthday.

Smothered Tempeh Sandwich ~Eating Well

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 8-ounce package tempeh
1 tablespoon canola oil
10 ounces mushrooms, sliced (I used baby bellas)
1 small red onion, thinly sliced
1/4 teaspoon salt
1 cup dry red wine
4 ounces sliced provolone cheese
8 thin slices whole-wheat bread, toasted

1. Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes. Reduce heat to medium and stir in wine. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes. Remove from the heat, top with cheese, cover and let stand until the cheese melts, about 1 1/2 minutes.
3. To assemble sandwiches, divide the tempeh among half the toasted bread. Top with the mushroom mixture and the remaining toasted bread. Serve immediately.

Summer Fae's Notes~ I find that there are not enough mushrooms and onions for me. I always use more. Don't forget to boil the tempeh first. My kids even gave this a thumbs up.