Laurel's Pecan Tempeh Cutletts
2 Packages tempeh (found in the refrigerated section in natural food stores or
in most regular grocery stores in produce sec. Or in a refrigerated case with the tofu)

MARINADE: 1/2 cup water or veg broth
¼ cup soy sauce
1 tablespoon olive oil
3 tablespoons nutritional yeast flakes
½ tablespoon poultry seasoning
1 teaspoon. garlic powder
1 teaspoon onion powder

Cut Tempeh into strips and pour Marinade over. Cover and refrigerate overnight.

COATING MIX: 1 cup crushed or finely chopped pecans
¼ cup flour
¼ cup nutritional yeast flakes
½ teaspoon salt OR NONE if nuts were salted
sprinkle of any pepper : cayenne, black, or white

When you're ready to cook :
Preheat oven to 400
Place tempeh and coating in a shallow dish and coat each piece.
Spray or a cookie sheet with oil or vegetable shortening
Set coated tempeh strips on sheet and spray tops with oil.
Bake until bottoms are golden brown, approx. 15 minutes.
Turn once using a metal spatula & cook 15 min. more

Other Options: Use Extra firm Tofu instead of Tempeh. Or use cornmeal instead of pecans. Serve over MIMI's MASHED POTATOES or over Linguini and veggies.

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