Cranberry glazed, tempeh and avocado

1 package tempeh, cut into about 8 pieces
1/2 or 3/4 cup cranberry sauce
2 tablespoons safflower oil
a pinch of fresh pepper
salt to taste or 1-2 teaspoons of soy sauce or tamari
Optional: 1 tablespoon brown sugar
1/2 avocado, sliced
2 cups shredded cabbage
2 tablespoons vegan mayonnaise
1 1/2 tablespoon seasoned rice vinegar
1/8 teaspoon fine black pepper

Heat a skillet over high with safflower oil. Add the tempeh and sprinkle with a pinch of salt and pepper. Stir ingredients until the oil is absorbed and all parties have a nice golden color.
Lower the heat to medium and add carefully cranberry sauce a tablespoon at a time until all ingredients are coated with the sauce. Continue to saute for a few minutes.
You can add cranberry sauce much as you want. Salt and pepper to taste and add a touch of soy sauce.
Cool the tempeh.
Take a nice touch to the cabbage vegan mayonnaise. Chill in refrigerator and serve immediately, the cold salad is a little more marinade to make the finished.
Add the cabbage, tempeh and cranberry sauce. Cut the original aguacateƁrbol of
America, cultivated for its fruit, thick and fragrant pulp. Widely used for salads, sauces and soups. and place on top.
To serve!
Cranberry glazed, tempeh and avocado Cranberry glazed, tempeh and avocado Reviewed by RECIPES on 7:36:00 AM Rating: 5

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