eh (darksparkles) wrote in vegancooking,

tempeh cutlets!!

i made some excellent tempeh cutlets last night so i could eat something while my family & some friends ate a meat-filled dinner... the advantage of being at my parents' house is i can use fancy ingredients like blackberry balsamic vinegar. mmmmm.

loosely based off the student's go vegan! cookbook's recipe for tempeh cutlets, but i didn't have it in front of me or anything.

you will need:
1 package of tempeh, cut into four pieces (i cut it in half and then cut those so they were even flatter, if that makes sense)
juice from 1 orange (i used like 3/4 an orange but in retrospect it could have used the rest of it)
soy sauce
vegetable oil
one huge clove of garlic, or a few little ones
a little bit of onion
chili powder (a few shakes)
blackberry balsamic vinegar, to coat
cornmeal, enough to coat
a few pinches red pepper flakes
a couple of pinches of cayenne (i used a medium strength, adjust accordingly)
a few pinches of thyme

mix some vegetable oil (a quarter cup? i don't know), the orange juice, soy sauce (to taste, i used a lot), chili powder, garlic and onion (again, to taste) in a baking dish big enough to fit all the tempeh without stacking it at all. add the tempeh and add just enough water so that the tempeh is submerged (this might be a lot and that's okay). bake at 400 degrees for 15 minutes. turn the tempeh over and bake another 15 minutes. take it out & let it cool a bit - enough so you can handle it without it being too tricky.

while the tempeh is cooling, mix together the cornmeal, red pepper flakes, cayenne and thyme. coat the tempeh with blackberry basalmic and toss or roll gently in the cornmeal mixture. fry the tempeh on medium heat for a couple of minutes on each side and serve!
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