Recipe - Tempeh Turkey With Savory Gravy

1 pound Tempeh

SAUCE
2 cup Water or stock; up to 3
1 tablespoon Miso or sea salt to taste;
up to 2
1 tablespoon Prepared mustard
1 teaspoon Dried sage
One fourth teaspoon Dried rosemary
2 tablespoon Kuzu or arrowroot dissolved
in One fourth cup cool water.

Cut tempeh 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.
Posted to fatfree digest by "Jan Gordon" jan@gordon.com on Jun 1, 1998