2 cloves garlic, crushed
1 teaspoon ground cumin
teaspoon dried oregano
teaspoon cayenne
(we know, with hot sauce? Yes.)
BRING A medium-size pot of water to a boil.
Whisk all the marinade ingredients together in a bowl large enough to fit the tempeh slices.
Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally, to form four large triangles. When the water is boiling, lower the heat to a simmer, and cook the tempeh triangles for 10 minutes. This steams the tempeh and removes any bitterness, plus readies the tempeh to absorb the marinade.
Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade.
Grilling Instructions: Preheat a greased cast-iron grill pan over medium-high heat. To grease it, brush lightly with olive oil or, if you have a spray bottle of olive oil, that works, too. (Get a spray bottle of olive oil already!) Grill each side of the tempeh for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let it cook for 30 more seconds.
Panfrying Instructions: Preheat a heavy-bottomed pan over medium heat. Add about a tablespoon of oil to the pan. Cook the tempeh for about 10 minutes, turning often and spooning a bit more marinade over the tempeh as you turn it.
Broiling Instructions: Preheat the oven to broil. Place the tempeh in an oven-safe pan (such as cast iron) or a rimmed baking pan. Spoon some of the marinade over the tempeh and broil for 5 minutes. Flip it and spoon some more marinade over it, and cook for another 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.
SMOKY GRILLED TEMPEH.
SERVES 4 AS A SIDE, 2 AS A MAIN.
TIME: 20 MINUTES, PLUS TIME FOR MARINATING.
This juicy tempeh is perfect alongside Sauteed Collards (page 106), which in turn make use of the tempeh marinade, so everyone is living in perfect harmony. It's equally delish with the Cheater Baked Beans (page 122), some greens, and a baked sweet potato. This tastes sort of like the Tempeh Bacon from Vegan with a Vengeance, so if you like that you will like this.
Note: this recipe has the same basic directions as the Hot Sauce-Glazed Tempeh (page 129). Grilling is our preferred method but we give you broiling and panfrying directions as well.
1 (8-ounce) package tempeh
cup vegetable broth
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 tablespoons liquid smoke
2 tablespoons olive oil
2 teaspoons pure maple syrup
2 cloves garlic, crushed
BRING A medium-size pot of water to boil.
Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.
Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally, to form four large triangles. When the water is boiling, lower the heat to a simmer, add the tempeh triangles, and cook for 10 minutes. This steams the tempeh and removes any bitterness, plus readies the tempeh to absorb the marinade.
Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade.
Grilling Instructions: Preheat a greased cast-iron grill pan over medium-high heat. To grease it, brush lightly with olive oil, or use a spray bottle of olive oil.
Grill each side of the tempeh for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.
Panfrying Instructions: Preheat a heavy-bottomed pan over medium heat. Add about a tablespoon of oil to the pan. Cook the tempeh for about 10 minutes, turning often and spooning a bit more marinade over the tempeh as you turn it.
Broiling Instructions: Preheat the oven to broil. Place the tempeh in an oven-safe pan (such as cast iron ) or a rimmed baking pan. Spoon some of the marinade over the tempeh and broil for 5 minutes. Flip it and spoon some more marinade over it, and cook for another 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let it cook for 30 more seconds.
SIMPLE SEITAN.
MAKES 1 POUND.
TIME: 1 HOUR 30 MINUTES.
This is the Vegan with a Vengeance seitan recipe simplified. After publishing that book we got a lot of questions, often asking if one could substitute this, leave out that-sometimes just asking how we got to be so beautiful. While we won't reveal our beauty secrets, we will present you with this bare-bones boiled seitan recipe with clearer directions, simpler ingredients, and just the right amount of seitan for most recipes in this book.
1 cup vital wheat gluten flour
3 tablespoons nutritional yeast
cup cold vegetable broth
cup soy sauce
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane
grater
Broth: 8 cups cold water plus 3 vegetable bouillon cubes, or
4 cups broth plus 4 cups water