Fermented soybean-based tempeh has a “meaty” texture and a gentle taste that’s a clean canvas for marinades just like the mustard-based model right here. Pan-fried, it’s a great stand-in for corned beef or pastrami. Simply add Swiss cheese, home made Russian dressing and probiotic-rich sauerkraut, and also you’ve acquired a meatless Reuben to recollect.
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