Thursday, October 25, 2012
Crispy Tempeh Fingers with Agave- Mustard Sauce
Crispy Tempeh Fingers with Agave-Mustard Sauce
1 pkg. Tempeh, boiled or steamed, just to release bitterness
1/2 cup soy/nut milk with teaspoon apple cider vinegar or lemon juice
(this is a vegan buttermilk)
1/2-1 cup flour
4 cups corn flakes
1/4 tsp. salt
1/3 cup Dijon mustard
2 tsp. Vegan mayo
2 Tbs. agave
Steam or boil Tempeh for approximately 10 minutes, to release bitterness.
Add vinegar or lemon juice to soy/nut milk and set aside.
Put flour in a bowl and add any sort of seasoning you like, I added a bit of garlic powder, salt and pepper. In another bowl, add crushed corn flakes (put flakes in a plastic ban and crush with rolling pin). I kept the crumbles pretty big. Add salt and pepper to flakes. Add milk and lemon juice or vinegar to third bowl.
Once tempeh has cooled, slice in half to make thinner then cut into strips.
Dip each “finger” in flour first, then mock buttermilk, then in corn flake crumbs.
Place each piece on a prepared baking pan.
Preheat oven to 400 degrees. Bake approximately 10-15 minutes – making sure outside is nice and crispy.
Serve with the mustard sauce.
***rule of thumb for making buttermilk, 1 tablespoon vinegar then fill up measuring cup with milk to equal one cup.