Basic information

Name: Seasoned tempeh in a cold vegetarian gelatin.

Yield: 2

Categories vegetarian



 8 oz
 Grated tempeh
 Cubes of vegetarian bouillon
 2 Tbs
 1/4 tsp
 Cayenne Pepper
 1 tsp
 Green Pepper
 Red Pepper
 Kosher Dill Pickle
 Vegetarian Gelatin to make 3 liquid cups
 Black Pepper; to taste


Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh. Spread on large plate and microwave for 5-10 min. (Or bake or broil until firmer and browner).

Chop fine the peppers and pickle and mix with browned tempeh. Bring 3 cups of vegetarian gelatin (with or without bouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height.

Let cool, then refrigerate for at least 1 hour.

Serve cold with sour dough rye bread and mustard and Lowenbrau (optional).

This recipe was created and uploaded by an ex-meat eating Bavarian turned vegan tempeh maker; comments and/or improvements welcome.
Gunter Pfaff, 73740,2515

P.S. In 1989 Dorothy Bates published a neat little tempeh cookbook which was easily overlooked: The Tempeh Cookbook; The Book Publishing Company; P.O. Box 99, Summertown TN 33483