Seasoned Tempeh in a Cold Vegetarian Gelatin.

1. 1

   Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh.

2. 2

   Spread on large plate and microwave for 5 to 10 min.

3. 3

   Chop fine the peppers and pickle and mix with browned tempeh.

4. 4

   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.

5. 5

   Let cool, then refrigerate for at least 1 hour.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.