• Cut Tempeh into 1/4-1/2 inch strips.
• 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.

Grilled veggies/fruits:

• 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!

Sauces/Toppings:

• 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.:)