Tuesday, January 7, 2014

mustard encrusted tempeh with cabbage & potatoes

Warm potatoes and cabbage served with this blackened tempeh made for a great dinner. The tempeh is packed with flavor, and would go great along side rice or sweet potatoes or even in a sandwich.

for the tempeh-
1 block of tempeh, steamed 10 minutes and cut into slices
1 TB plus 1 tsp yellow mustard
1 tsp dijon mustard
1/4 tsp liquid smoke
1 1/2 tsp brown sugar
1/4 tsp cinnamon
1/2 tsp pepper
3 dashes allspice
1/4 tsp ground ginger
1 TB & 1 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp worceshire sauce
2 big cloves garlic, minced

While the tempeh is steaming, put the marinade together in a shallow dish. When then tempeh has cooled a bit, slice and place in the dish, stirring to coat with the marinade. Let stand for at least an hour at room temperature. Heat a bit of olive oil in a skillet, add the tempeh and cook over medium high heat. Using tongs, turn the pieces every couple of minutes, so that all the sides get browned.

Wash some red potatoes, quarter them and place them in a pot with cold water, bring to a boil, add some salt, and cook until about 8 minutes from being done. Add some cabbage, half an onion, a carrot, and cook until the cabbage is soft. Drain, and plate. Drizzle with some olive oil or a dollop of butter.

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