Sorry, sorry. We missed a few MoFo posts. This looks fancy, but the curry is really easy and quick. Imagine Indian food meats spaghetti and meatballs, yeah! The recipe for tempeh butter “chicken” is here: https://beansfigsandkatz.wordpress.com/2010/10/18/tempeh-curry-vegan-butter-chicken/
The secret to this recipe is to use a combination of different curry powders. We used S and B, madras curry, and tandoor spices.
With an avocado dipping sauce! We modified this recipe from Serious Eats.
Slice tempeh into 10 pieces. Then marinate at least 30 minutes in:
1 TBL melted vegan butter (we used Coconut Earth Balance)
2 TBL siracha
1/2 TBL Braggs
1 TBL chopped cilantro (no stems)
1 tsp rice vinegar
Preheat oven to 400 F. Line a baking sheet with parchment or foil. Bake tempeh wings for 30-40 minutes until slightly blackened. Spread any leftover marinade on wings and enjoy. Easy!
This was actually better than our last Reuben attempt! We adapted this recipe from Vegan Cooking School for the tempeh marinade and the carraway makes all the difference. SHAMWOW.
Cook the tempeh:
1 package tempeh, steamed in the microwave and then sliced very thin
1/2 cup water
2-3 TBL Braggs or soy sauce
1 tsp cumin
1/2 tsp caraway
2 tsp German mustard
1 garlic clove, minced
1 TBL olive oil
Heat oil in a dutch oven and saute tempeh and garlic about 2 minutes. Combine remaining ingredients in a small bowl and stir well. Add sauce and coat tempeh, bring sauce to a boil. Reduce heat and simmer about 30 minutes. Stir occasionally to prevent sticking. The tempeh should absorb most of the sauce.
For the sandwich, you will also need:
Thousand Island dressing (3 TBL vegan mayo, 3 TBL ketchup, 2 TBL apple cider vinegar [or 3 TBL pickles], 1/4 ts lemon juice, 1/4 tsp black pepper)
Vegan cream cheese
Toasted (gluten-free) bread [or rye bread if you’re not gf]
Spread 1 slice of toasted bread with vegan cream cheese and a little Thousand Island dressing
On the other slice, pile tempeh, sauerkraut, and more Thousand Island
Put the sandwich together and heat gently in a pan or in the oven
We’re celebrating with our tempeh “fish” tacos. Topped with slaw, guacamole, radishes, tomatoes, jalapenos, and some fresh lime juice.
For the tempeh “fish”:
1 block of tempeh, steamed in the microwave or on the stove for a few minutes
1/2 tsp ginger powder
1 TBL German mustard
1 TBL Bragg’s or soy sauce
1 tsp black pepper
1/2 tsp paprika
1/4 cup gluten-free baking mix or flour
1/4 cup (or a little more) beer of your choice
smoked salt to taste
oil for frying
Cut tempeh into small strips. Combine all ingredients in a bowl until tempeh is well coated. Heat oil in a frying pan and cook tempeh until it’s brown and crisp on all sides. Drain on paper towels.
For the slaw:
1/2 cabbage, thinly sliced
1/4 cup (packed) cilantro, diced
1/2 cup red onion, chopped
2 TBL vegan mayo
3 TBL vegan plain unsweetened yogurt
1 TBL lime juice
1 TBL vinegar
1 tsp black pepper
Blend together cilantro, mayo, yogurt, lime juice, and vinegar. Toss with cabbage, onion, and black pepper. Chill at least 30 minutes. Or if you are in a hurry, microwave the cabbage a little first until it begins to soften, then toss with the dressing. Voila!
Additional items: fresh tortillas, refried black beans, diced tomatoes and jalapenos, guacamole.
You can’t see all the goodies inside, so let me explain the mechanics of this sandwich. Slice open your pitas and add a generous dose of German or dijon mustard. Then fill with some pickled cabbage (or sauerkraut if you planned ahead) and homemade vegan thousand island dressing (ketchup, chohula hot sauce, vegan mayo, dill pickle, soy sauce, minced onions, lemon juice, black pepper). Add a layer of sauteed onions and mushrooms (do not add salt), and finally a layer of soy marinated tempeh (sauteed with some balsamic vinegar until it’s a good chewy texture). Bake sandwiches in a 400 degree oven about 10 minutes.