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I, too, made this recipe from my "The Conscious Cook" cookbook. It was fabulous! I really loved it, DH said he liked it, and we are looking forward to having it again. Braising the tempeh gives it a great texture/flavor. I also concur with the other reviewer's comment about the salt. Looked all over for the kombu, and finally found it at Plum Market.

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Dr. Jenny October 11, 2012

This is from Tal Ronnen's latest cookbook, The Conscious Cook. I made it last weekend - QUITE tasty, but watch the salt. I used a creole seasoning that wasn't low-sodium, and I about pushed the salt level too high. Otherwise a great vegan dish!!

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catpanclub2 May 04, 2010
Tempeh Creole over Brown Rice