because we can't get enough comfort food around here we thought some southern baked tempeh 'n gravy was in order - and we just had to have some green beans (because Cyn, Chessa & Jenna had me drooling over theirs) and smashed potatoes, too! yay!
we usually make baked tofu, but we thought we'd change it up a bit and use local tempeh instead - breading it oven baked tofu style, and not bothering to marinate the tempeh. this southern style meal was fantastical, filling, comforting, & awesome - yeah, it totally rocked! we're thinking that seitan or tofu could be substituted in place of the tempeh if you prefer, too.
hooray for southern yummies & more comfort food! mmmmmmmm!
ingredients for the southern baked tempeh:
1 block tempeh
1/2 cup plain rice milk (or any plain non-dairy milk)
1/3 cup yellow cornmeal
1/3 cup whole wheat flour
2 tbsp nutritional yeast
1/2 tsp cumin
1 tsp poultry seasoning (or a little sage, rosemary, & thyme)
1 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
1/2 tsp black pepper
ingredients for the gravy:
1 cup rice milk
1 large yellow onion, diced
1 cup water
2 tsp olive oil
2 tsp liquid braggs
1 tsp yellow miso
1 tbsp corn starch
1/4 cup chickpea flour (thanks, Marni!)
1/3 cup nutritional yeast
2 tsp poultry seasoning
a pinch of sea salt
a dash (or as much as you ♥) of black pepper
what you'll need:
- cookie baking sheet
- 2 small bowls
- olive oil cooking spray
- something to steam your tempeh in (we use a colander, a pot, and a lid!)
- medium-sized sauce pan
what'cha gotta do for the tempeh:
cut tempeh block into 24 thin triangles & steam your tempeh for about 10-15 minutes. set aside to cool off a little. pour rice milk into one small bowl. in the other small bowl combine all the ingredients (except for the tempeh) for the breading. dip each triangle o' tempeh into the rice milk, then place in bowl with the breading mix and coat thoroughly with breading. quickly dip your breaded triangle back into the rice milk (because 2 layers of breading = extra deliciousness), then coat again in breading. spray your cookie sheet with a bit of olive oil cooking spray. transfer breaded tempeh triangles to the cookie sheet and bake for 20 minutes on 350 (no need to preheat), turning the triangles over after 10 minutes. remove from oven and smother with gravy.
what'cha gotta do for the gravy:
heat 2 tsp olive oil in the medium sauce pan on medium-high. add in onions and saute for 4 minutes, then reduce heat to medium and saute for another 4-6 minutes - you want them to get browned up a good bit. pour in rice milk & water - bring to a boil. reduce heat to low and whisk in the flour, cornstarch, nutritional yeast, miso, liquid braggs, and all the spices. adjust seasonings to taste. whisk constantly until thickened and you're all set!
p.s. - we simply roasted our green beans in the oven with the tempeh - using just a little olive oil cooking spray to lightly grease a 9x13 baking pan. dan made the smashed potatoes using 4 large organic russet potatoes, about 1/4 cup (+ a few tbsp) plain rice milk, a little sea salt, 2 tbsp margarine, and 1 tbsp toffuti cream cheese. oh my gosh, these were some tasty, tasty potatoes - i had a hard time not breaking into all the leftovers! ahahahhaaa!
p.p.s - this recipe made for 4 medium sized servings.