Yeah, I know, but this it too good to save for Thanksgiving.
1 pound tempeh
Cut into think, bite sized triangles. Heat heavy pan, spray lightly with
oil and brown tempeh until golden on all sides.
Mix together sauce ingredients except kuzu or arrowroot and pour over
tempeh. Bring to a boil, lower flame and simmer 20 - 30 minutes. When
tempeh is tender, dissolve kuzu or arrowroot in water and pour into sauce,
stir until it thickens. Adjust seasonings.
Variations, add onions or mushrooms to sauce,
or, omit herbs and add 1/2 cup sauerkraut.
Sauce ingredients:
2 - 3 cups water or stock
1 - 2 tablespoons miso or sea salt to taste
1 tablespoon prepared mustard
1 teaspoon dried sage
1/4 teaspoon dried rosemary
2 tablespoons kuzu or arrowroot dissolved in 1/4 cup cool water.
------------------------------