Seasoned Tempeh in a Cold Vegetarian Gelatin.

• 8 ounces tempeh grated
• 2 tablespoons soy sauce, tamari
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 each green bell peppers
• 1 each sweet red bell peppers
• 1 each pickles, dill
• 6 cubes vegetable stock

1. Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh.
2. Spread on large plate and microwave for 5 to 10 min.
3. Chop fine the peppers and pickle and mix with browned tempeh.
4. Bring 3 cups of vegetarian gelatin (with or without bouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height.
5. Let cool, then refrigerate for at least 1 hour.
6. Serve cold with sour dough rye bread and mustard and Lowenbrau (optional).

soy sauce, paprika, cayenne pepper, green bell peppers, sweet red bell peppers, pickles, vegetable stock

Taken from recipeland.com/recipe/v/seasoned-tempeh-cold-vegetarian-43464 (may not work)