Friday, December 13, 2013

Fried Tempeh with Tomato Cream Sauce

The soy creamer replaces regular cream and gives the sauce a slightly sweet taste, if you like the sauce creamier, just add more soy creamer.

Fried Tempeh with Tomato Cream Sauce

1 & 1/2            cups frozen lima beans
1 & 12             cups frozen peas
                        salt and pepper
2                      tablespoons vegan butter
1                      tablespoons chopped fresh parsley
1                      block Tempeh
                        olive oil & vegan butter for frying
1                      medium shallot, minced
2                      tablespoons white wine vinegar
2                      tablespoons tomato paste
1/4                   soy creamer (to replace heavy cream)
1                      tablespoon hopped fresh tarragon, parsley or dill

Combine lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes.  Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes.  Drain and return to the pan.  Add 1 tablespoon vegan butter and the parsley; stir to coat.

Meanwhile, slice the block of tempeh to make thinner then cut into four pieces.  Add vegan butter and oil to frying pan and fry tempeh until golden brown.

To make sauce, heat 1 tablespoon vegan butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes.  Add the vinegar and boil until reduced by half, about 2 more minutes.  Stir in the tomato paste., then add the soy creamer and 3/4 cut water and simmer until thickened, about 2 minutes; stir in the herbs.  Drizzle over the tempeh and serve over the bean mixture.

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