In a medium pan, (strips should fit in the pan without overlapping), add about a cup of water or vegetable stock, 1/4 teaspoon salt or to taste, 1/2 teaspoon ginger+garlic paste and 3/4 teaspoon spice mix of choice and 1/2 teaspoon lemon juice.
Mix well and drop tempeh slices in this broth. The slices should be well submerged and not over each other.
Cover and cook on low-medium heat for 10 minutes. Turn the Tempeh around and cook for another 5-7 minutes or until all the broth is completely absorbed. At this point you can let the tempeh cook on the dry pan a little longer to get browned, or transfer to your sandwich.
In another pan while the tempeh is cooking, heat a teaspoon of organic canola oil and grill some veggies and fruits on medium high heat.
We cooked some onions till golden(2-3 minutes), asparagus(2-3 minutes), red or green bell pepper( 2-3 minutes), peach slices( a minute), watermelon( half a minute).
In the same pan, you can quick pan fry some thinly sliced potatoes 2 minutes on each side and top them off with salt and pepper before serving!
Lots of choices for sauces. Some Vegan mayo, or sriracha, some balsamic, lemon juice, vegan cheeses, organic baby greens, lettuce, basil, pesto, nutritional yeast, hummus, slaw or just about anything.:)