o use.
For the Sandwich:
Heat a grill pan
Toast the bread.
Spread with mustard.
Split the Tempeh horizontally and saute both sides in oil.
Place Tempeh on the bread and add the sauerkraut.
Top with slice of cheese.
Place in toaster oven or microwave to melt cheese.
he chill so that the sandwich will be hot inside once
ussian Dressing (either my delicious recipe or store bought, but preferably
Heat a skillet over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into skillet, and top with tempeh, Swiss cheese, and then sauerkraut. Spread butter on the remaining slice of bread, and place on top of sauerkraut. Cook until toasted on one side, flip, and continue cooking until cheese melts.
DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
SANDWICH: Spread dressing on one side of each bread slice.
Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.
br>When cheese melts, remove sandwich from heat.
Spread Louie
iece\" on the sandwich.
Sandwich -- Now build the sandwich, 1 slice of
he steamer rack.
Place tempeh slices on rack and steam
Thaw tempeh if frozen. The 8 oz
Slice the tempeh into 1/8 inch thick
Slice tempeh thinly across the cake.
Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
Set aside and allow to cool.
Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
Add the mayonnaise last.
Chill before serving.
Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
Serving size is relative -- .
Slice the foccacia in half and toast or (pan) grill if desired.
Spread one slice of the focaccia with the vegan mayonnaise. Add 1 1/2-2 slices tempeh bacon per sandwich followed by the bell pepper, lettuce, cilantro and cracked black pepper.
Place the other slice on top and cut in half.
Start by preheating your oven to 375 degrees.
Cut tempeh into triangle shapes and arrange on cookie sheet. Cook for 5 minutes on each side.
While tempeh is baking, combine Earth Balance and Hot Sauce in a pot on low heat.
When tempeh is finished baking, drop the triangles into the melted concoction and let them soak up the spicy goodness!
Arrange on a plate with cucumbers and celery, or over a bed of lettuce to create a salad! We've even stuffed these babies into a baguette with avocado for a tasty sandwich!
Pour one inch of water in a large saucepan with a steamer basket, cover with lid, and bring to a gentle boil.
Put the tempeh in the steamer basket, cover and steam for 15 minutes.
Let tempeh cool.
Crumble the tempeh into small pieces, and put it in a large bowl.
Add all the remaining ingredients and stir to mix.
Store, covered, in the refrigerator, for up to 2 days.
ver medium heat.
Break tempeh into small cubes and add
over medium heat then add tempeh and bring to simmer. Reduce
et aside.
Cut the tempeh (or tofu) into thin-ish
ully dissolved.
Cut the tempeh into thin strips (less than