There has been a
meal in my mind for about a week or two that I've wanted to make. When I was at the grocery store on Saturday night I made sure I had all the ingredients. And today I was inspired to
get in the kitchen and make things happen. It was midway through dinner that it hit me... it's Monday! What a great
"Meatless Monday" blog post this meal would make. So here we are. :)
Have you heard of tempeh? Ever tired it? Know what the heck it is?
Tempeh originated in Indonesia. It is most
traditionally made from soy beans, but you'll also find varieties that include grains. To make tempeh, soy beans are
cultured with Rhizopus spores. During the fermentation process the soy beans bind together forming a very dense cake. It is a
fantastic source of protein, but also provides a lot of dietary
fiber and healthful
vitamins and minerals. Another nutritional benefit is due to the culturing process the enzymes in the beans have already begun breaking down; this makes
digestion easier on your system and aids in our absorption of the nutrients in the tempeh.
Read more on tempeh.
Is the suspense killing you? What did I make for dinner? Take a look!
Braised and Glazed Tempeh accompanied by Cauliflower-Celeriac Puree, Braised Kale, Pearl Onions and Roasted Tomatoes
Was it good? Ask my husband!
Isn't he the cutest! ;)
If you are an avid meat eater, or cooking for one, I'm going to be honest and tell you
tempeh is not the same as meat. Experience has taught me that many people are willing to try something new, but it is
better to just call it what it is, rather than try to claim it is something, it is not. Tempeh is tempeh, and when prepared properly it is delicious... delicious tempeh. Probably best not to attempt convincing your family or friends it's a steak.
If tempeh is new to you, or those you cook for,
give this recipe a try. It is
super flavorful and oh so delicious. Well, that's my opinion, but I wrote the recipe.
Tell me what you think!
Braised and Glazed Tempeh
Serves 2
Ingredients
1 8 oz package of Tempeh
4 garlic cloves
1/4 cup tamari or Braggs Liquid Aminos
3 cups water
1-2 shallots (about 1/4 cup minced)
2 springs of fresh thyme
2 bay leaves
1 cup Marsala, Madeira, or red wine
3 cups vegetable broth (low sodium)
1 tablespoons cornstarch or arrowroot
1/2 cup oat flour*
1/4 cup nutritional yeast
1 teaspoon crushed black pepper
Method
Start by preheating your oven to 350 degrees and place a baking tray inside the oven.
Slice your garlic into thin pieces. Add the garlic, along with the tamari and water to a saucepan. Bring to a simmer. In the meantime, cut your tempeh in half diagonally. Then slice each half into 2 or 3 thinner pieces (shown in the photo above). It is up to you how thick you want your triangles. Place the 4 or 6 pieces in the braising liquid you have on the stove. They need to be submerged, so if necessary add a little more water. Allow to simmer for 35-45 minutes. It is always best to simmer or steam tempeh before eating; to "wake it up", as I like to say.
Next mix together the oat flour, nutritional yeast and black pepper in a shallow baking dish; set this aside for later.
Now it is time to start the glaze. Mince your shallot and get all other ingredients ready for when they are needed.
Heat a saute pan, over high heat, to the point a drop of water dances on the surface. Add you shallot and stir to prevent sticking. If the shallot begins to stick at all add a splash of stock. As the shallot begins to soften add the wine, thyme and bay leaves. Bring to a simmer and reduce liquid by about half. Once reduced add the rest of the stock. Simmer for 15-20 minutes. In the meantime create a slurry of water and cornstarch. (Mix just enough water into your cornstarch for it to dissolve completely). After your liquid has simmered long enough remove the thyme and bay leaves. Then pour in the slurry and whisk to combine. Allow to remain on a medium low heat while the sauce thickens and looks like the saucy glaze you're after.
Keep and eye on the time and after your tempeh has simmered long enough remove it from the heat. One piece at a time carefully remove from the liquid and coat with the oat flour mixture on both sides. Then lay on the baking tray in the preheated oven. Do this with each piece of tempeh. Brush a small amount of the braising liquid over the tempeh. Bake for 15 minutes, then flip, brush a small amount of braising liquid on the opposite side and bake for 15 minutes more.
At this point your glaze and your tempeh should both be done. If your glaze becomes too thick at any point you can add a little more stock and whisk to combine.
Remove the tempeh from the oven and place on your serving plates. Pour the glaze over the tempeh. Enjoy with any mashed root vegetables or mashed cauliflower, cooked greens, onions, tomatoes, a side salad; it is up to you. It's food, it's ready to eat, just enjoy! :)
*You can purchase oat flour at the store (often found with the gluten free flours and in the NW it is typically the brand Bob's Red Mill; possibly in bulk as well). It is also simple to make your own oat flour by grinding oats in either a food processor or preferably a blender. Just throw in the oats and blend until you achieve a flour consistency.
Are you ready to sharpen your skills in the kitchen?
Desiring to eat healthier and make it taste good?
Looking for more education on specific dietary or health concerns?
Emily would LOVE to make your goals a reality!
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