Pecan Crusted Tempeh
8 oz tempeh
3 T canola oil
32 oz vegetable broth/stock
10 oz can diced tomatoes with green chilis
15 oz can whole kernel corn, drained
¼ c chopped green onion
1 c cooked rice
1. Steam tempeh 20 min. Cut into four pieces and then cut each piece in half width-wise.
2. Mix honey and mustard. Coat tempeh.
3. Mix pecans & salt and add coated tempeh pieces.
4. Place on a greased cookie sheet and bake for 20 min at 350F.