I can't take credit for the recipes, Isa Chandra Moskowitz of the Post Punk Kitchen has a fantastic website and several cookbooks.
|Great Vegan Cookbooks!|
I mixed up the biscuits first and dropped them by the spoonful onto a baking sheet sprayed with coconut oil. The original recipe calls for sweet potatoes puree, but I didn't have any prepared sweet potatoes so I substituted canned pumpkin. I also used 1/2 whole wheat flour and 1/2 all-purpose flour. I've made these with only whole wheat flour before and the biscuits baked up pretty dense. I prefer a lighter biscuit. I used the following recipe: 1 cup canned pumpkin, 3 tbsp canola oil, 1 tbsp maple syrup, 1 tsp apple cider vinegar, 1/2 tsp salt, 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tbsp water and baked in a 400 degree oven for 15 minutes.
Tempeh is a fermented soybean cake. You can find it in the refrigerator section near the tofu. I have tried several brands and not found anything distinguishable between them. Tempeh should be simmered in water prior to using for 2 reasons: this removes any bitter flavor and also preps the tempeh to accept other flavors.
I crumbled the tempeh into a pan and added a little water (covering the bottom of the pan but not covering the tempeh). I let it simmer for around 15 minutes until the water was gone.
Conveniently, my biscuits also baked for 15 minutes. During this time, I finished the rest of the prep work: blended the gravy (I usually add a good pinch of black pepper but I omitted that to make it toddler friendly) and mixed together the spice mixture for the tempeh. I used the following recipe for the gravy: 1 can cannellini beans, 2 tbsp olive oil, 1/2 cup vegetable broth, 10 fresh chopped sage leaves, pinch salt and blended it in my Nutribullet. I've used dried sage before, but I happen to have a sage plant in my kitchen which is still alive (for the moment!).
Isa Chandra Moskowitz's spice mixture is what makes this dish! As mentioned above, I left out the red chili flakes and I also substituted lime juice for the lemon juice because I didn't have any lemons.
|Seasoned Tempeh "Sausage" Crumbles|
|White Bean Gravy|
Plate it up just like biscuits with sausage and gravy!
|Breakfast is served!|
|Thanks Mom! Vegan cooking is delicious!|
It could be argued that tempeh is one of the healthiest soybean products. Tempeh is high in protein, B vitamins, and other minerals. It contains probiotics from the fermentation process and is minimally processed when compared to tofu or soy milk. It is not a low calorie food, but if you are using it as a meat replacement, your calorie count should end up comparable.
In the dietary world there tend to be two camps when it comes to soy: love it or hate it. There are arguments that the estrogen mimicking compounds found in soy are dangerous to your health, but I would simply point out that there are many cultures who consumed soy in moderation for hundreds of years with no ill effects. I personally believe soy products can safely be enjoyed in moderation as part of a varied diet.
Here are a few other great ways to use tempeh:
- Simmer the cake whole for 15 minutes, then submerge in a marinade for at least an hour, flipping if needed. Cut the cake into wedges and grill or bake at 375 for 20-30 minutes. A mixture of hot sauce and barbecue sauce works well!
- Crumble the tempeh and simmer it for 15 minutes. Allow it to cool. Make "chicken" salad by adding mayonnaise (Veganaise for vegan option), mustard, pickle relish, etc. Make a sandwich, spread on crackers, or eat with sliced bell peppers and carrots.
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