Hot Open-Face Tempeh Sandwiches
3 tablespoons oil
1 medium onion, chopped
1/4 cup whole wheat flour
2 cups water or broth
2 tablespoons soy sauce
1/4 teaspoon salt
1 tablespoon nutritional yeast
1/4 teaspoon thyme
, sage, poultry seasoning or other herb of choice
1 pound tempeh
8 to 12 pieces whole grain toast
Preheat oven to 350 degrees.
Heat oil in a small saucepan and sauté onion over moderate heat until softened and translucent. Remove from heat and stir in flour. Return to heat and gradually stir in water or broth. Continue to cook and stir over gentle heat until gravy thickens and comes to a boil. Add soy sauce, salt, yeast, and herbs of choice and remove from heat.
Cut tempeh into pieces measuring about 2 inches by 2 1/2 inches; then cut each piece so it is 1/8 to 1/4 inch thick. This will be one-half to one-fourth the original thickness depending on the brand.
Place tempeh in a shallow baking dish. Cover with the gravy. Bake for 20 minutes.
Serve baked tempeh and gravy over toast.
For a hearty entrée, serve the tempeh and gravy over brown rice or baked potato.