Not exact matches
1 lb
tempeh (two 8
oz packages) 2 tablespoons soy sauce (or tamari if you're gluten - free) 1 tablespoon fresh lemon juice 1 cup water
2 - 12
oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices
tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives — for garnishing the sandwich picks 16 cherry tomatoes
Unwrap 4
packages (8
oz each
package) of
tempeh and place in a large oblong glass baking dish; we used pyrex.
2 (8 -
oz) blocks
tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce)
package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
2 - 12
oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices
tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed...