|
|
Tempeh
"Parmigiana"Sauce:
- 1 tbsp olive
oil
- 1 shallot
- 3/4 lb. tomatoes, peeled,
seeded, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup dry white
wine
- salt and pepper to taste
Heat the
olive oil and cook the shallot until softened. Add the other ingredients and
simmer for 15 min.
Spaghetti:
Prepare a small serving of
spaghetti (according to package directions) for each person.
Tempeh:.
Tempeh usually comes in 4" squares. Cut each square horizontally to make 2
pieces that are about 1/4" thick. Cut each square diagonally to make 2
triangles. For 4 servings (8 pieces) make 2 cups of fresh bread crumbs and
continue as follows:
Mix together
- 1/2 cup of flour
- 1 tsp
salt
- freshly ground pepper
Dredge the tempeh pieces in the
flour mixture , then dip into a bath of 2 beaten eggs, egg replacers, or soy
"milk." Then dredge them in the fresh bread crumbs, pressing them to ensure
that the crumbs adhere.
Using a non-stick pan and medium heat, brown the
tempeh pieces in olive oil on each side (approx. 3-4 minutes per side.)
Place the tempeh on a baking dish. Spread about half of the sauce over the
tempeh. Add a piece of mozzerella cheese (real or vegan) to each tempeh piece
and place uder the broiler for 3-5 minutes. Serve with the spaghetti and
remaining sauce.
You can use a store bought spaghetti sauce if you do not
have the time or ingredients to do the home made one. |
|
|
|
