Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Grated tempeh 1 Red Pepper
2 tb Tamari 1 Kosher Dill Pickle
1 ts Paprika 4 -to
1/4 ts Cayenne Pepper 6 Cubes of vegetarian bouillon
Vegetarian Gelatin - (optional)
- to make 3 liquid cups Black Pepper; to taste
1 Green Pepper - (optional)

Mix tamari with paprika and cayenne pepper in a bowl and then stir in
grated tempeh. Spread on large plate and microwave for 5-10 min. (Or bake
or broil until firmer and browner).

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

Let cool, then refrigerate for at least 1 hour.

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

This recipe was created and uploaded by an ex-meat eating Bavarian turned
vegan tempeh maker; comments and/or improvements welcome.

Gunter Pfaff, 73740,2515

P.S. In 1989 Dorothy Bates published a neat little tempeh cookbook which
was easily overlooked: The Tempeh Cookbook; The Book Publishing Company;
P.O. Box 99, Summertown TN 33483

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