Pastrami-spiced tempeh on rye from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 89) by Ali Slagle

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • emilycaj on May 20, 2025

    I made only the tempeh, not the chard. It needed only 1T oil in total. The spice mixture took longer than 3 minutes to thicken and glaze the tempeh. This was delicious but quite spicy for me-- might try 3/4t black pepper next time. I had it on wraps with spinach, cabbage, and plain yogurt to cool it down, which I loved.

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