Category Archives: Tempeh

Guest Posting at Veganosaurus: The Kelvis Sandwich

Waffle, Tempeh, Almond Butter Sandwich

Kel + Elvis = The Kelvis

I’m very pleased to be “appearing” today on Veganosaurus – a blog jam-packed with inventive and delicious vegan recipes and written by one of the most kind-hearted women it’s been my pleasure to come to know.  Besides blogging at Veganosaurus, Susmitha has an Etsy shop and also herds us plant-based cats at Vegan Temptivists on Facebook.

I’m sharing a kind of crazy recipe for a big, fat Elvis-worthy sandwich I call the Kelvis which consists of maple waffles, tempeh bacon, almond butter and a cherry-cranberry-fig compote.  If this sounds like something you’d like to get your mouth around – please head on over to Veganosaurus for the recipe!

One year ago today: Brunswick-ish Stew
One year and one day ago today: Other People’s Food


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Vegan MoFo: Curried Tempeh & Veggie Wraps with Cilantro-Mint-Cashew “Chutney”

Curried Tempeh WrapOne of my favorite “go-to” vegan-meets-non-vegan-for-dinner restaurants is Oasis Cafe in Salt Lake City.  Their menu offers both meat, vegetarian and vegan entrees (clearly marked on the menu) and many other dishes can be altered to exclude meat and dairy.  Kel and I went there the other day for lunch and instead of getting my usual tempeh gyro – which I normally cannot resist – I ordered the curried tofu wrap.  I was delicious, but I kept thinking it could’ve been better.  Not so much better, but more.  As in more flavor.  It was as if they got all of the parts right, but the complete package was lacking something. It became my challenge to try and make a better version at home.  Here, tempeh replaces the tofu and I went with potatoes and cauliflower instead of yellow squash.  I just like ‘em better.  (Kristy, garbonzo beans would be good, too…)

By the way, the list of VVP participants is looking mighty fine!  Check it out here.  To get your name added to the list, visit the home of the Virtual Vegan Potluck and sign up!

Curried Tempeh & Veggie Wraps
Makes 6-8

1 13 oz. can light coconut milk
1 tbsp. white miso
1 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
juice of one lime
small nubbin fresh ginger, peeled and coarsely chopped
dash turmeric
1 1/2 tbsp. curry powder
1/2 onion, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 stalk celery, chopped
pinch ground black pepper

Tempeh & Vegetables:
1 small head cauliflower, chopped into small chunks
2 potatoes, peeled and cubed
1 8 oz. package tempeh, cut into cubes and marinated overnight in sauce
1 large onion, peeled and cut into thick slices

1/4 cup raisins, soaked in hot water for ~15 minutes
small nubbin ginger, peeled and grated
1 bunch cilantro, stems removed
1/2 bunch fresh mint, stems removed
1/2 cup cashews
4 oz. unsweetened applesauce

6-8 whole wheat pitas or tortillas

Chutney & Sauce

Make the “chutney”
Drain the raisins.  Combine all of the ingredients in a food processor and mix until nearly smooth.  Put the chutney in a small bowl and set aside.

Make the curried tempeh/vegetables
In a blender, combine all of the marinade/sauce ingredients and process until smooth.  In a shallow dish, combine about one quarter of the sauce with the cubed tempeh, cover and refrigerate overnight.  The next day, remove the tempeh from the marinade, reserving the marinade still in the dish.  Place the tempeh on a baking sheet and bake for 20-25 minutes in a 425F oven, turning occasionally, until browned.

While the tempeh bakes, prepare the vegetables.  Combine the vegetables on a large baking sheet and toss with a few tablespoons of vegetable broth or water.  Bake in a 425F oven, turning occasionally, until vegetables begin to soften.  Remove the pan and stir in a 1/4 cup or so of the marinade/sauce.  Return to the oven and cook for another 10 minutes or so – until the vegetables are very soft.  Remove from the oven and stir in the tempeh.

While the vegetables cook, warm the remaining marinade/sauce in a small saucepan.  When the vegetables are finished cooking and you’ve combined them with the tempeh, pour the remaining warmed sauce over everything and stir to combine.

Assemble the wraps
Spread the “chutney” on the tortillas or inside of the pita breads; divide curry mixture among the wraps, roll up and serve.

The curried tempeh and vegetable mixture also tastes great over steamed brown rice.


Vegan MoFo

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Tempeh Gyros with Tofu Tzatziki (and Lemon-Dill Roasted Potatoes)

Gryo on Clear PlateNearly across the street from my first apartment in DC in Dupont Circle was a small convenience store and cafe that sold, among other things, gyros.  The most delicious, juicy, yogurt-y gyros.  There must have been some kind of addictive ingredient in them.  I believe this because I absolutely had to have one at least once a week – and I dreamed about them every other day of the week.  Wrapped in foil, loaded with tomatoes, red onion slices and dripping with creamy, tangy tzatziki, I snarfed them down with barely a breath between bites.  Moving away was the only cure.

Happily I can have the same experience at home, minus the animal fat, the strange mish-mash of meat-ish substances and the nagging worry about how long that conical slab has been slowly rotating on its spit.  It’s called tempeh.  And lots of garlic.

Tempeh Gyros with Tofu Tzatziki
Serves 4

Tempeh in MarinadeTempeh Marinade:
8 oz. tempeh, sliced ~1/4″ thick
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tsp. dried onion flakes
1 tsp. salt
1 tsp. ground black pepper
1/2 tbsp. garlic powder
1 tsp. dried thyme
4 tbsp. vegetable broth
2 tbsp. Bragg Liquid Aminos
1 tsp. rice wine or white wine vinegar
juice of 1/2 a lemon

4 Whole Wheat Chipotle Tortillas or Whole Wheat Pitas

Tofu Tzatziki:
1 1/4 cup silken tofu
1/2 tbsp. garlic powder
1 clove garlic
1/4 tsp. salt
1/2 tsp. dill weed
1/4 tsp. mustard powder
1 tsp. dried onion flakes
1 tbsp. vegetable broth
1 tsp. rice wine or white wine vinegar
juice of 1/2 a lemon

Combine all of the ingredients for the marinade (except for the tempeh) in a shallow dish and whisk to combine.  Add the tempeh slices and marinate for a couple of hours or overnight, turning the pieces of tempeh now and again.

To make the tzatziki, combine all of the ingredients (except for the cucumber) in a food processor and process until smooth.  Pour the mixture into a container or bowl, and stir in the diced cucumber.  Store in the refrigerator to marinate for a couple of hours.

When ready to eat, take the tzatziki out of the refrigerator to take off the chill.  Wrap the tortillas or pitas in foil and gently warm in the oven.

To make the gyros, heat a skillet and add a splash or two of vegetable broth.  Brown the tempeh on both sides, adding a little more broth or water as necessary.  Now, get to work assembling your gyros.  Pile all of the goodies on to the tortillas/pitas and add chopped tomatoes, Kalamata olives, red onion, parsley – it all sounds good!


Gyro in Hand

Lemon-Dill Potatoes

Lemon-Dill Roasted Potatoes
Serves 4

5-6 small red potatoes, diced
1/2 cup vegetable broth
1 tbsp. soy sauce
1/4 tsp. garlic powder
2 garlic cloves, minced
juice of 1/2 a lemon
1/4 tsp. dried dill weed
lemon zest from 1 lemon
salt and pepper to taste

Preheat oven to 425F.

Combine the potatoes, vegetable broth, soy sauce, garlic powder, garlic cloves and lemon juice in a baking dish.  Bake, turning every now and again, until potatoes are very tender, about 30 minutes.

As soon as you take them out of the oven, add the lemon zest, dill weed and salt and pepper.  Let cool to room temperature and serve alongside tempeh gyros.

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