Southern Discomfort Fried Tempeh Steak with gravy

Okay, so I'm straying from my seitanism for a short period, and I'm doing some rituals using tempeh (I got 3 packages for $5) so I'm doing some experimentation. This is the first thing I've made using tempeh that I truly like. It's a good old fashioned southern meal, a country fried steak with gravy and any other fixin's ya like!

**just a warning this recipe takes some preparation**

Ingredients:

1 Package tempeh

Marinade:

2 cups soy/almond/hemp milk

1/4 cup tamari or soy sauce

2 tsp worcestershire sauce

2 tbsp nutritional yeast

1 tsp onion powder

1/2 tsp cayenne pepper

1/4 tsp sage

Batter:

1 1/2 cups flour

1/2 cup corn meal

1/2 tsp salt

1/2 tsp thyme

1/2 tsp basil

1/2 tsp oregeno

1 tbsp black pepper

1 tbsp bay seasoning

4 tbsp paprika

2 tsp garlic salt

1 tsp ground ginger

Gravy:

3 tbsp "butter"

1 cup flour

1 cup nutritional yeast

1 tsp onion salt

dash of black pepper

2 cups of not chicken broth

1 cup of marinade

To begin, take you tempeh and cut it in half, and then slice it through the middle making 4 equal slices. Now mix all of your ingredients for the marinade in a container that you can seal. Place the four pieces of tempeh into the marinade and store for AT LEAST two hours, but I like to marinade over night.

Now prepare your breading mix on a plate, and make sure to mix it all up evenly with a fork. The key here is to double bread. Take one piece of tempeh out of the marinade, coat both sides in breading, dip back into marinade and coat both sides with breading again. Repeat this step for all pieces of tempeh.

Next heat some oil in a skillet, just enough to cover the bottom with a little bit standing. Once it's good and hot add you breaded tempeh steaks, one at a time, or as many as you can put in the skillet without over crowding it. Make sure to fry on both sides until the tempeh steaks are golden brown.

Finally it is time to prepare the gravy. In the same skillet that you used to prepare the tempeh steaks, combine 3 tbls of "butter" and melt, whisk in the 1 cup of flour, 1 cup of nutritional yeast and spices. Once you have a nice roux going whisk in 1 cup of not chicken broth. Let this mixture thicken up a bit, if you want to give it a creamier texture whisk in about 1 cup of the marinade, or just 1 cup of soy milk.

Now serve and enjoy!

Suggested listening:

Eyehategod-In the Name of Suffering

classic southern filthy sludge metal, just what you need when making this meal.

I'M BACK FROM THE GREAT BEYOND!

So I'm finally back to updating this thing, I've been busy with work/school/bands and have been eating out or eating frozen food while on the run. I had a few dishes that I fixed before I went on a loooonnng hiatus but I didn't write down the measurements or all of the ingredients, so I'll be posting new things starting today!

This is a dish that if you alter just a bit you can feed a lot of people with it, or you can make it for two with some leftovers, which is what this recipe will make. This is a whole wheat spaghetti in a lemon white wine sauce, here we go!

Ingredients:

1/2 lbs. whole wheat spaghetti (or any pasta of your choice)

1 cup of chopped seitan

1 handful of mushrooms

1 handful of sliced black olives

1 cup white wine

Juice of 1 lemon

4-6 Tbsp "butter"

2 Tbsp minced garlic

1 tsp salt

1 Tbsp parsley

dash of black pepper

Dash of worcestershire sauce

Start by preparing your pasta according to the directions on the package. While your pasta is boiling heat some olive oil in a skillet and toss a handful of mushrooms into the skillet, cook until tender. Once the mushrooms are starting to get tender, add 1 cup of chopped seitan, grill until browned. Once your mushrooms and seitan are done add the handful of chopped black olives (you can also add some chopped cherry tomatoes if you like) mix everything up and turn the heat to low.

Now it's time to create the sauce. Begin by heating a small to medium size sauce pan on high, once it's hot add the cup of dry white wine and let it reduce, about 2-3 minutes, and reduce the heat to medium. Now add the butter and, about 4-6 Tbsp, 2 Tbsp minced garlic, and whisk together with the wine. Once the butter has melted and is thoroughly mixed with the wine add the juice of one lemon, just a splash of worcestershire sauce, 1 tsp of salt, a dash of black pepper, and 1 Tbsp parsley, whisk all ingredients together.

Hopefully by now your spaghetti is done and you have strained it. Turn the heat up to medium on your seitan/mushrooms/black olives mix and pour the lemon white wine sauce on top and mix together really well. Now add the spaghetti into a large pot, and pour the contents of the skillet on top of the spaghetti and toss well. I like to sprinkle a little bit of nutritional yeast on top, or if you have some vegan parmesan topping you can use that as well. Serve and enjoy!