Title: Tempeh teriyaki (vegan)
 Categories: Digest, Dec.
      Yield: 2 Servings
 
           John "Wizard Baldour"
           Troy
           Vegetarian Times, 12/90
    1/2 lb Snow peas
      1 lg Onion
      8    Shitake mushrooms
      1 lg Garlic clove
      3 tb Canola oil (divided)
    1/2 c  Homemade Teriyaki Sauce
           ;see recipe
    1/2 lb Tempeh
           Fresh ground pepper
      1 tb Toasted sesame oil
      3 c  Cooked brown basmati rice
           For garnish:
           Green onions
           Almond slices
 
  Preparation: If using dried shitakes, soak in water to refresh. Cut
  tempeh into thin slices.  Cut onion in thin slivers. Mince garlic.
  Remove strings from snow peas, if necessary. Remove stems from
  shitkes, and slice mushrooms thinly.
  
  Heat 2 TB canola oil in saucepan or wok, gradually raising heat to
  medium. Fry tempeh slices in batches, until one side becomes golden;
  turn and fry other side until golden. Remove and drain on paper towel.
  
  Add 1 TB canola oil and sesame oil to pan; raise heat to medium-hot.
  Add snow peas,mushrooms, onions, and garlic; saute ONLY until onions
  are translucent, not brown, and snow peas are bright green. Then add
  drained tempeh.  While stirring and tossing, add the teriyaki sauce;
  be careful to turn the heat down, as the sauce will sizzle
  'dramatically' according to the author. Season with pepper.
  
  Serve over brown rice, garnishing with slivered green onions and
  almonds if desired.
  
  Serves 4.
  
  Nutritional info per serving: 528 calories; 20 g protein, 21 g fat;
  62 g carbohydrates, 1285 mg sodium, 0 cholesterol
  
  Both recipes by John "Wizard Baldour" Troy, master chef and menu
  planner at the Regulator Cafe in Hillsborough, NC. Taken from the
  December 1990 "Vegetarian Times" article 'Favorite Recipes of the Top
  Chefs'