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Tempeh "Parmigiana"


Sauce:
- 1 tbsp (15 ml) olive oil
- 1 shallot, chopped
- 3/4 lb (.34 kg) tomatoes, peeled, seeded, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) 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 minutes. Note: you can use a store bought spaghetti sauce if you do not have the time or ingredients to do the home made one.

Spaghetti:
- 4 small servings of spaghetti

Prepare according to package directions

Breaded tempeh
- 1 pkg tempeh
- 2 cups (480 ml) fresh bread crumbs
- 1/2 cup (120 ml) of flour
- 1 tsp (5 ml) salt
- freshly ground pepper
- 1/2 cup (120 ml) soy beverage
- olive oil
- 4 slices Tofutti Soy Mozzarella Flavoured Slices

Tempeh usually comes in 4" (10 cm) squares. Cut each square horizontally to make 2 pieces that are about 1/4" (.6 cm) thick. Cut each square diagonally to make 2 triangles. This will yield 8 pieces
Mix together the flour, salt and pepper. Arrange the flour mixture, the breadcrumbs, and the soy beverage on three separate plates. Dredge the tempeh pieces in the flour mixture , then dip into the soy. 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 1/2 piece of mozzarella cheese (real or vegan) to each tempeh piece and place under the broiler for 3-5 minutes. Serve with the spaghetti and remaining sauce.