Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Grilled Tempeh W/Red Onion & Eggplant




Source of Recipe


Vegetables on the Grill by Kelly McCune.


List of Ingredients




3 Tempeh cakes
6 sl Red onion
2 sm Eggplants; sliced into 1/3" thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

RED WINE MARINADE

1 cup Red wine
4 Tbs Olive oil
2 lg Garlic cloves sliced into ovals
1 Tbs Rosemary leaves; -OR-
1 tsp -Dried rosemary
1/4 tsp Fennel seeds
Coarsely ground black pepper

SWEET LEMON MAYONNAISE

1/2 cup Vegan Eggless Mayonnaise
2 Tbs Lemon juice
1 tsp Dijon-style mustard
1 tsp Honey
1 Garlic clove minced to a paste
Salt
Freshly ground pepper

Recipe



1 Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in
half crosswise, then split each half horizontally by slicing carefully.
Marinate the tempeh cakes at room temperature for 1 hour, or longer in the
refrigerator.

2 Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the
refrigerator.

3 Brush the eggplant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant and onion slices for 10 minutes per
side and the tempeh for 8 minutes per side or until well-browned. Grill the
whole wheat bread slices over low coals until toasty. Arrange the vegetables
and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise
and several sprigs of fresh arugula. Add salt and pepper to taste