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   MSGID: 35493.fidonet_cooking@1:105/500 2dd557e4   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tempeh & White Beans With Tomatoes & Sauerkraut   
    Categories: Tempeh, Vegetarian   
         Yield: 4 Servings   
       
         1 tb Olive oil   
         8 oz Tempeh; steamed, diced 1/2"   
         2 cl Garlic; minced   
       1/2 ts Smoked paprika   
       1/2 ts Salt   
       1/4 ts Black pepper   
     1 1/2 c  Jarred sauerkraut; drained   
     1 1/2 c  Cooked cannellini beans -OR-   
        15 oz Can beans; rinsed & drained   
    14 1/2 oz Can diced fire-roasted   
              - tomatoes; undrained   
         2 tb Fresh dill or parsley;   
              - minced   
       
     Heat the olive oil in a large saucepan over medium heat. Add the   
     tempeh and cook until browned all over, 8 minutes. Add the garlic and   
     cook for 30 seconds, then sprinkle on the paprika, salt, and pepper,   
     tossing to coat the tempeh.   
        
     Gently stir in the sauerkraut, beans, and tomatoes, and their juice.   
     Reduce the heat to low and simmer, stirring occasionally, until the   
     flavors blend and the liquid reduces, about 15 minutes. Sprinkle with   
     dill and serve hot.   
        
     Serve with a coarse bread or spoon over wide noodles.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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