The name of this blog is Vegan Yummy by Peggy (in case you forgot). Yet tonight's entry *GASP* is brought to you by me, Danny (aka "hubby" in previous posts). Peggy had a tough day and I wanted to cheer her up, so I decided to cook up some yummy (heh) marinated tempeh and baked potatoes. I kinda doctored a recipe I found in the Veganomicon and made my own vegan equivalent of a hearty steak-and-potatoes feast.Tempeh "Steak"
1 (8-ounce) package 3-grain tempeh
3/4 c. red wine (I used leftover cabernet sauvignon.. thanks Elissa!)
2 Tbsp bragg's liquid aminos
2 Tbsp bragg's apple cider vinegar
2 Tbsp liquid smoke
2 Tbsp olive oil
2 Tbsp pure maple syrup
3 cloves crushed garlic
I started by slicing the tempeh in half width-wise, then again into triangles. I DO love me a good triangle. This yielded 4 hearty triangles. Bring a medium-sized pot of water to a boil, then lower to a simmer. Drop those triangles on in! Wait 10 minutes. What to do? Read a short story? File your taxes? No! Whisk together above marinade ingredients in a bowl large enough to fit 4 triangles of tempeh.
The tempeh plumped up quite nicely in the 10 short minutes. I let it soak for about 90 minutes, turning occasionally. Meanwhile....
Potatoes take forever. I threw these in the oven like, last week. Just kidding. Probably the same 90 minutes at around 350F. Not C. That'd be CRAZY hot. When they were done I topped them with a little Vegenaise and "bacon" bits.
Back to the land of tempeh "steak". Fry em up in a little peanut oil in a cast-iron skillet over medium/medium-high heat. Took about 10 minutes, turning occasionally and drizzling with remaining glaze.
Oh. I steamed some broccoli too, garnished with a little nooch. This whole meal was awesome. One might even say... YUMMY! And it made Peggy happy. :)
-Hubbs
yummy dinner danny-pie!
ReplyDeleteThat looks delicious!
ReplyDeleteHappy MoFo'ing to both of you.
:)