Savory Tempeh Melt

1. Put a couple dashes of soy sauce into a medium-sized pan and heat the pan to medium-low heat.

2. The tempeh: it may seem intimidating, but it is not! Cut the block into 1/2 inch thick strips. Then rotate it and cut the strips to make a ton of little cubes. Throw them into the pan.

3. Stir the tempeh cubes into the soy sauce and add more soy sauce until every cube is brown on all sides. It is almost impossible to add too much soy sauce to this dish. You will know there is too much if there is some sitting in the bottom of the pan and all the tempeh cubes are brown. If that is the case, drain it out.

4. Begin slicing the mushrooms. Remove the stems and slice thin strips. It’s easiest to add the slices to the pan as you cut. Add a drizzle of olive oil to the pan, and add more as needed to keep the mushrooms looking wet. Continue stirring every minute or so.

5. Add the thyme and rosemary. If using fresh thyme, remove the leaves from the stems before putting it in the pan.

6. Put the mixture onto your choice of bread. Put a slice of cheese on top, and toast if you desire meltier cheese. It may be easier to put the cheese on the bread first and toast just that, then put the tempeh mixture on top.