Hot Sauce-Glazed Tempeh with Mashed Potatoes and Jalapeno Corn Gravy
Hot Sauce-Glazed Tempeh
Serves 4 as a side, 2 as a main
Time - 20 minutes, plus time for marinating
* 1 ( 8 oz ) package tempeh
* 1/2 cup wine ( whatever kind you've got on hand, just nothing sweet )
* 1/4 cup hot sauce
* 2 Tb olive oil
* 2 Tb soy sauce
* 3 Tb lemon juice ( juice of 1 lemon )
* 2 cloves garlic, crushed
* 1 tsp ground cumin
* 1/2 tsp dried oregano
* 1/8 tsp cayenne
1. 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.
2. Cut the tempeh in half, width wise, then cut each of the resulting squares diagonally, to form four 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 and bitterness, plus readies the tempeh to absorb the marinade.
3. Use tongs to immediately place the tempeh in the marinade bowl. Let marinade for 1 hour, flipping the tempeh every now and again to cover with the marinade.
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.
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.
Preheat a heavy-bottom pan over medium heat. Add about 1 Tb 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.
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.
Makes about 3 cups
* 1 cup vegetable broth
* 1 Tb cornstarch
* 1 Tb olive oil
* 1 medium-size onion, chopped coarsely
* 2 jalapenos, seeded and chopped
* 3 cloves garlic, chopped
* Generous pinch of dried rubbed sage
* 2 cups fresh or frozen corn ( thaw partially if frozen )
* 1/4 cup plain soy milk
* 1/4 tsp salt
* Juice of 1/2 lemon
1. Preheat a sauce pan over medium-high heat. In a measuring cup, mix the cornstarch with the vegetable broth and set aside.
2. Saute the onion and jalapenos in the oil for about 5 minutes, until the onions are translucent. Add the garlic and sage, and saute for 1 more minute.
3. Add the corn and cook for 5 minutes, until the corn is slightly browned.
4. Add the vegetable broth, soy milk, and salt. Stir often and let thicken for 3 to 4 minutes. Remove from the heat and let cool a bit, just so that it's not steaming very much. Transfer to a blender or food processor and puree. Add the lemon juice to taste and puree again, then taste for salt. Gently heat before serving if not serving immediately.