Tempeh Sauerbrafen Recipe
Ingredients
| 8 oz. tempeh, defrosted | ||
| Apple cider | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Ketchup | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Powdered ginger | 1 Teaspoon | |
| Whole Cloves | 4 | |
| Allspice | 4 | |
| Peppercorns | 4 | |
| Oil | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
Directions
Let the pieces of tempeh marinate for several hours or even a day or two.
Strain, reserving marinade for the sauce.
Heat a large skillet and fry tempeh in.
When tempeh is brown, remove to a baking dish.
Whisk into the reserved marinade.
Cook over medium heat until sauce is thick and bubbly, pour over tempeh and serve or if made ahead, cover tempeh and sauce and refrigerate.
Strain, reserving marinade for the sauce.
Heat a large skillet and fry tempeh in.
When tempeh is brown, remove to a baking dish.
Whisk into the reserved marinade.
Cook over medium heat until sauce is thick and bubbly, pour over tempeh and serve or if made ahead, cover tempeh and sauce and refrigerate.
Chef
