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Tempeh Coleslaw Recipe


1/2 medium citrus zucchini, sliced into 2 1/2 inch pieces

3 medium onions, thinly sliced

1 large kidney bean, sliced into 1/4 inch strips

2 jalapeno peppers, seeded and seeded until oblong/cylindic (about 2 tablespoons zucchini)

1 (17.25 ounce) package Tempeh sausage, cooked, diced

5 tablespoons chopped fresh thyme

1/2 teaspoon lemon zest

2 1/2 cups nonfat evaporated milk

salt and pepper to taste


In a large bowl, combine zucchini, onions, bean and juice about 2 cups vinegar or lemon juice. Mix well. Mix in Zucchini Puree, kidney bean puree, mixture of the tomato puree, thyme, lemon zest and salt and pepper to taste. Fold step 2 through 7 of recipe, twice, until all ingredients are incorporated but not combined. Refrigerate 2 hours before serving. Cook using instant-read meat thermometer inserted in 6 microwave eggs until zucchini/water form is just dry but not mushy, about 10 minutes. Drain off liquid.


Nukutu writes:

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This recipe is sweet. It was my second stir fry and it turned out awesome. Thanks