Tempeh and Deviled Gravy

Tempeh and Deviled Gravy

Adapted from Magazine Recipe

1            pkg. Tempeh, sliced in half lengthwise the in triangles, approx. 8 pieces

2            tablespoons olive oil

3            tablespoons vegan butter

2            shallots, finely chopped

3            large garlic cloves, minced

              red pepper flakes – to your liking

              salt and pepper to taste

2            tablespoons flour (add a bit more if you use more broth)

2            teaspoons paprika

1/2         cup vegetable stock (I used probably a cup of stock and added a bit more flour)

1/4         cup dry vermouth or white wine

2            tablespoons hot sauce

2            tablespoons finely chopped fresh parsley

1 & 1/2     teaspoons Worcestershire sauce

           

Tempeh can be put on buttered toast, or eaten with just the gravy and a side salad.

In an oiled skillet, fry tempeh until browned, flipping once.  Take out and set aside.

Add vegan butter to skillet, stir in shallots, garlic and red pepper flakes.  Add salt and pepper.  Cook for 3 minutes.  Whisk in the flour, paprika and mustard.  Whisk in the veggie stock and vermouth (or white wine); bring to a bubble.  Whisk in the hot sauce, parsley and Worcestershire. 

Add the tempeh to the sauce and heat through.  Serve with salad or on buttered toast.