Make this scrumptious bacon-flavored tempeh and then use it in a BST Sandwich. Or try it in Black Bean Chili.
1 tsp fennel seeds
1 tsp cumin seeds
2 1/2 tsp soy sauce
3 garlic cloves, crushed
1 dash black pepper
1 cup water
8 ounces (227-gram package) tempeh, sliced into bacon shapes
Toast the fennel and cumin in a dry skillet over medium heat until aromatic. Grind the spices and return them to the skillet. Add the soy sauce, garlic, black pepper, and water. Set skillet to simmer. Add the sliced tempeh and simmer 15 to 20 minutes.
Then place the tempeh on a non-stick or oiled cookie sheet, and broil until crisp - about 7 to 8 minutes - on each side. Check often so it doesn't burn.
Per serving (1/4 of recipe):
Calories: 118, Fat: 6.3 g, Saturated Fat: 1.3 g, Calories from Fat: 48.2%, Cholesterol: 0 mg, Protein: 11 g, Carbohydrates: 6.9 g, Sugar: 0.9 g, Fiber: 2.2 g, Sodium: 198 mg, Calcium: 79 mg, Iron: 2.1 mg, Vitamin C: 0.9 mg
Beta Carotene: 21 mcg, Vitamin E: 0.4 mg
Rising Flour Café, Asheville, North Carolina.
Published in The Best in the World, Neal D. Barnard, M.D., editor.