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