*  Exported from  MasterCook  *
                              Tempeh Sandwich
 Recipe By     : Cyndi Norman cnorman@ucsd.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Appetizers                       Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      piece         tempeh -- about the size of a
    1      tsp           soy sauce
                         chopped onions and mushrooms (with or with
    2      slices        bread
                         mayo or the equivalent
                         tomato slices/other raw veggies as desired
 1.  (I usually use 2 pans (because I add an egg) but you can make this with
  one.) Heat oil in pans, saute onions and mushrooms, put aside when done.
 2.  Fry tempeh on both sides. When nearly done, add a teaspoon or so of soy
  sauce to each side and turn over to cook (it will splatter).
 3.  While this is all cooking (and try to time it to all come out at the
  same time), toast your bread and spread liberally with mayo (any variety),=
  spaghetti sauce or something gooey.
 4.  Construct a sandwich with bread, tempeh, tomato, onion/mushroom mixture,=
  and other veggies (optional). Serve hot.
 Author’s Notes:
     Here is one of my favorite recipes that use tempeh.
     For an incredibly messy (and non-vegan) option, try adding a runny fried
  egg to the sandwich stack. [BTW, it’s messy even without the egg - cut
  sandwich in half for easier eating]. Tempeh only keeps in the fridge a
  couple of days. But it keeps in the freezer for months. To defrost: poke
  hole in the plastic with a knife tip or fork (both sides!) and put in the
  microwave for about 1 minute (depending on thickness). Or soak unopened
  package in hot (from tap) water for about 10 minutes.
 Difficulty    : easy.
 Precision     : approximate measurements.
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