Tempeh is a fermented food and a heart-healthy bad-cholesterol-free food. It is a soy product, high in protein and you can find it at your local grocery store, usually sold in rectangular blocks.
Tempeh can be cubed, sliced, crumbled or roasted whole like a steak. It takes on the flavor of whatever you cook it with (spices, seasonings, sauces).
To cook: I simply cut the tempeh into thin slices and healthy-sauteed it in vegetable stock (no oil) with sliced button mushrooms. I added a little tamari and also a dash of brown rice vinegar, as well as a little black pepper. That’s it. Just taste as you cook until all the vegetable broth has cooked away and you are left with a deep, rich, thick flavor from the mushrooms, vegetable stock reduction and seasonings.
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