Vegan Caliente

This is something I just kind of made up, mostly because we didn’t have the stuff for the tofu scramble I wanted for lunch.  But it turned out really yummy I’ll definately have to make it again!  The recipe makes about 1 1/2 cups of food, perfect size for a lunch for two.  Or one if you’re really hungry. 

Spicy Tempeh Salad on Toast

Ingredients:

• 4 oz tempeh
• 6 mushrooms, sliced
• 1/2 red bell pepper, chopped
• 1 TB Vegenaise
• 1 TB dijon mustard
• 1 tsp. sesame chilli oil
• 2 cloves garlic, minced or pressed
• salt and pepper to taste
• slice of bread (We use Rudis)

Instructions:

1. Crumble the tempeh into a medium sized frying pan and cover with water.  Bring this to a simmer and let cook until the water is all gone.
2. While the tempeh is cooking, sautee the bell pepper and mushrooms until browned and somewhat soft.  Add salt and pepper to taste. 
3. In a small bowl, combine the Vegegnaise, mustard, sesame oil, and garlic.  Mix well.
4. When the tempeh is done and cooled a bit, place it in a medium sized mixing bowl.  Add in the veggies and mix well.  Add in the Vegenaise mixture and stir. 
5. Toast the bread and top with the tempeh salad.  Enjoy!