Tempeh Reuben
INGREDIENTS:
1 c TVP granules 1 ts Oregano
1 c Boiling water 1/2 ts Garlic powder
1/2 c Breadcrumbs 1/2 ts Thyme
1/4 c Wholewheat flour 1 ts Olive oil
1/2 ts Salt 4 ea Submarine rolls (individual)
1/4 ts Cayenne 1 c Spaghetti sauce, warmed
1 ts Sage 2 md Green bell peppers, roasted
1/2 ts Fennel -- & sliced into strips
1 c TVP granules 1 ts Oregano
1 c Boiling water 1/2 ts Garlic powder
1/2 c Breadcrumbs 1/2 ts Thyme
1/4 c Wholewheat flour 1 ts Olive oil
1/2 ts Salt 4 ea Submarine rolls (individual)
1/4 ts Cayenne 1 c Spaghetti sauce, warmed
1 ts Sage 2 md Green bell peppers, roasted
1/2 ts Fennel -- & sliced into strips
Combine TVP & boiling water & let stand until the water is absorbed, about 5 minutes. Add breadcrumbs, flour, salt, cayenne, sage, fennel, oregano, garlic & thyme. Mix well.
Form TVP mixture into 12 balls. Rub olive oil on palms & roll each ball in your hands to coat them. Place on lightly oiled cookie sheet & broil until browned, 10 minutes. Place three balls in each roll & top with sauce & peppers.
"Vegetarian Times" December, 1994 Submitted
Form TVP mixture into 12 balls. Rub olive oil on palms & roll each ball in your hands to coat them. Place on lightly oiled cookie sheet & broil until browned, 10 minutes. Place three balls in each roll & top with sauce & peppers.
"Vegetarian Times" December, 1994 Submitted