Pandora (pandora_13) wrote in vegancooking,

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Tempeh Two Ways

Since we're on both a tempeh and a peanut sauce kick as of late, here's a couple of recipes. The first one is the only thing I've really ever done with tempeh -- fry it and toss it in a stew. I think it tastes great with mushrooms. The second is what I had for dinner tonight, and... yum.

Mushroom Tempeh Stew

4 Tbsp. olive oil
8 oz. tempeh, cut into 1/2 inch squares
1 large onion, chopped
1 medium carrot, sliced into 1/4 inch thick rounds
1 stalk celery, sliced
5 or 6 cloves garlic, minced
1 pound cremini mushrooms, cleaned and halved (quartered if large)
1 portobello mushroom cap, cleaned and cut into 1 inch cubes
1/4 cup peas
1/4 cup dry red wine
15 oz. can cannellini beans, with liquid
1 Tbsp. tomato paste
1 bay leaf
1/2 tsp. dried thyme
pinch crushed red pepper flakes
vegetable stock as needed
salt and pepper to taste
2 Tbsp. all-purpose flour

Heat 2 tablespoons oil in a large pot over medium-high heat. When oil is hot, add tempeh and cook, stirring occasionally, until it is golden brown. (Be sure oil is hot; if not, the tempeh will absorb the oil and become greasy instead of crispy.) Remove to a paper towel-lined plate to drain.

In same pot, heat remaining 2 tablespoons oil. Add onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables are just barely tender. Add mushrooms and peas; cook for a minute more. Add red wine and scrape up whatever burnt bits exist on the bottom of the pot. Then add the beans with their liquid, tomato paste, bay leaf, thyme and red pepper flakes. Pour in enough vegetable stock to just cover everything. Season to taste with salt and pepper. Bring to a boil; reduce heat and simmer for about fifteen minutes. Remove bay leaf.

Place flour in a small bowl. Ladle a small amount of hot broth from pot into flour and whisk until smooth. Add back into pot along with the reserved tempeh cubes. Stir well. Continue to simmer until broth is thickened and tempeh is heated through. Adjust salt and pepper if necessary. Eat with crusty bread.

The following recipe was adapted from a recipe in this month's Vegetarian Times magazine. Theirs called for a pound of tempeh, which was stir-fried with the veggies; I instead opted to go with tofu in a smaller amount, and add more veggies. I also replaced the lemongrass in the sauce with ginger. Absolutely delish.

Tofu with Coconut Peanut Sauce (original recipe: Tempeh with Coconut Milk and Lemongrass)

1/2 cup coconut milk
1/2 cup vegetable stock
1/4 cup creamy peanut butter
4 Tbsp. soy sauce
2 Tbsp. brown sugar
1" piece ginger root, grated
1/2 to 1 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 red bell pepper, seeded and julienned
1 carrot, julienned
1 small yellow squash, julienned
1 bunch scallions, chopped
2 large cloves garlic, minced
7 oz. extra firm tofu, pressed well, cut into 3/4 inch cubes
fresh lime juice
minced cilantro
chopped unsalted peanuts

Put coconut milk, vegetable stock, peanut butter, soy sauce, brown sugar, ginger, and red pepper flakes in a small saucepan. Heat over medium-low heat, stirring occasionally, until peanut butter melts and a smooth sauce is born. Remove from heat and set aside.

Heat oil in a skillet over medium-high heat. Add bell pepper, carrot, scallions and garlic, and stir-fry until vegetables are crisp-tender, about five minutes. Add sauce and tofu cubes, reduce heat to medium, and let simmer for a minute or two, just until tofu is heated through. Serve over jasmine rice with a squeeze or two of lime juice, sprinkled with cilantro and peanuts. Mmm, methinks I'm going to attack the leftovers now... :o9
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