cole slaw · mushrooms · peanuts · tempeh · teriyaki · vegan

Teriyaki Tempeh ‘Ritos

Week 3 Browns vs. Ravens

Momentum was in the Browns favor after the big upset win last week and the weather held off for another perfect tailgate. Unfortunately, the Browns lost in typical Browns fashion despite being the better team. The vegans really ended up winning the day with amazing eats and you can find the recipes below.

Tempeh, much like tofu, absorbs flavor really well. I allowed the tempeh to marinate in a homemade teriyaki for 36 hours before tossing on the grill. Tempeh holds up quite well on the grill even when soaked with a marinade.

I paired the tempeh with grilled portobello and pineapple. I simply glazed them with the leftover marinade from the tempeh. The beauty of not using meat! The marinade can be reserved and used for other purposes.

Also, the burrito is a great vessel for the grill. It crisps up nicely. Erin, the wrapping queen put these together and loaded them peanut slaw, more teriyaki and peanut sauce. Enjoy!

Teriyaki Tempeh
Ingredients 
  • 2 packages tempeh (16 oz.)
  • 1 1/2 cup soy sauce, bragg’s or tamari
  • 1/2 cup rice wine, sake, or mirin
  • 1 cup water plus 1/4 cup water
  • ½ cup agave nectar or brown sugar
  • 2 tbsp. sesame seeds
  • ½ cup rice vinegar
  • 1 head garlic, pressed
  • 2 tbsp. minced ginger root
  • 2 tbsp. corn starch

Directions
  1. Whisk all the ingredients except for 1/4 cup water and corn starch in a sauce pot
  2. Simmer over low-medium heat, until reduced by about half (20-30 minutes, or so)
  3. Cover the tempeh with about 1/2 of the sauce. Cover and refrigerate overnight 
  4. Make a glaze with the remaining sauce. Mix 2 tablespoon cornstarch with ¼ cup tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

Peanut Sauce
½ cup PB2
¼ cup Soy sauce
¼ cup Water
1/2 tsp. Garlic powder
1 tsp. Ground pepper
1/2 tsp. Szechwan chili sauce
1 tbsp.  brown sugar 
Mix well!
Curried Peanut Slaw
Ingredients
  • 30 ounces of slaw (half or purple and green cabbage and 4 carrots), shredded
  • 3 tablespoon natural peanut butter or other nut butter
  • 3/4 cup pineapple juice
  • 1/2 cup tablespoons apple cider vinegar 
  • 2 teaspoons curry powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon stevia, or other sweetener to taste
  • roasted peanuts for garnish

Directions
  1. Place the shredded slaw into big serving bowl.
  2. Put the nut butter into a small bowl and whisk in the pineapple juice. Add the vinegar, curry powder, and red pepper flakes. Check the flavor and add stevia or other sweetener to taste. 
  3. Pour over slaw and mix well.
  4. Refrigerate over night. Garnish with peanuts before serving.
‘Ritos!
Ingredients
  • Teriyaki tempeh, curried peanut slaw and peanut sauce (above)
  • 5 portobello mushrooms
  • 1 pineapple, sliced vertically
  • 12 burrito wraps
Directions
  1. Grill the tempeh, mushrooms and pineapple. Brush with teriyaki during grilling
  2. Slice the tempeh, mushrooms and pineapple. Place in the center of a wrap and top with slaw and peanut sauce
  3. Throw the rito back on the grill for a couple minutes to heat.
  4. Serve with more slaw and sauces on the side.

beets · daiya cheese · grilling · tempeh · vegan · veggie burgers · vital wheat gluten · vitamix

Veggie Burger Off 2014: Beet Bacon Cheeseburgers

Week 9 Browns vs. Ravens

The last time the Browns beat Baltimore I was a senior in college.  11 straight losses and a Super Bowl win later, the Ravens came to town in a much-hyped matchup. A 4:30 game meant the tailgate had “bonus hours.”  Add that to a bonus hour from daylight savings time and we had a recipe for an amazing tailgate.  A great time to hold the annual Veggie Burger Off, where I ask all vegans to bring their best veggie burger to grill.


Last year’s edition of the Veggie Burger Off ended in bitter disappointment for me, as my friend Rob stole the show with his Spicy Bean Burgers.  This year I was determined not to drop the ball.

Many people in Ohio and beyond claim that Northstar Cafe in Columbus has the best veggie burgers.  They are made with beets, black beans and brown rice for a meaty texture and unbelievably simple and delicious flavor.  My intention for the veggie burger off was replicate it and then take it to another level.  Instead of just black beans, I used red kidney beans.  I also topped it off with some tempeh bacon and melty daiya provolone cheese slices.  A recipe for success… Enjoy!

Ingredients

Gator wanted me to drop something!
  • 1 lb. beets, roasted
  • 1/2 dry brown rice, cooked (slightly mushy)
  • 1 medium onion, diced small
  • 4 cloves garlic, minced
  • 2 tbsp. apple cider vinegar
  • 1/4 cup vital wheat gluten
  • 1/2 cup dried black beans, cooked (or use 1 can)
  • 1/2 cup dried kidney beans, cooked (or use 1 can)
  • 1/4 cup prunes, chopped small
  • 2 tbsp. mustard of choice
  • 1/2 tsp. coriander
  • 1/2 tsp. thyme
  • 1 flax egg (1 tbsp. ground flax mixed in 3 tbsp. hot water)
  • Salt and pepper to taste
  • 1 package tempeh bacon (I used Lightlife Brand Organic Smokey Tempeh Strips)
  • 1 package Daiya Provolone Deli Slices 
  • Buns
Directions
  1. Wash beets, remove greens and wrap tightly in foil.  Roast at 425 for about an hour.  Let cool in the foil packet so skin loosens.  
    1. Meanwhile, sauteé onion for 10 minutes over medium heat.  Add garlic and sauteé for another minute.
    2. Pour half of the beans into a food processor or vita-mix.  Add the prunes and pulse.  You want to chop the beans but you don’t want to blend them.  

      Looks gooooood
    3. Peel and grate the beets once they are cooled.  Pressed the beet shavings into a colander and drain as much juice as possible (I had a shot of beet juice left over!)
    4. Add the onion/garlic mix, beans (both chopped and whole), beets, vinegar, mustard and spices to a large bowl.  Mix.
      1. Then add wheat gluten and flax egg.  Mix again.
      2. Put it in the fridge over night or at least an hour to set.
      3. When your ready to grill, wrap the tempeh bacon in foil and poke a few holes.  Place it on the hot part of the grill for 15 minutes. 
      4. Meanwhile, form the patties and place on a well oiled grill grate.  Cook 5 minutes each side.
      5. Once you flip the burgers, place a slice of provolone on top.  
      6. Assemble your burger and enjoy!
      Wrap tight!
      Hot beets
      Bean chop
      Mix!
      Veggie burgers on the grill
      Assembly
      Award winning
      Mmmmm yum!
      grilling · quinoa · tempeh · vegan

      Kabob Blitz: Tempeh Veggie Skewers with Mango-Black Bean Quinoa

      Week 12 Browns vs. Steelers

      There is nothing quite like a rivalry game.  There is really nothing like two rivalry games in one weekend.  And winning them both? Unheard of!

      These kabobs are dangerously good

      After attending the OSU/Michigan game in Columbus the day before, I set out for the Muni Lot in Cleveland for the Browns/Steelers matchup.  The tailgate had to come together quickly as we only had Saturday night to prepare.  I bought of bunch of veggies and tempeh, made a marinade and put together this tasty entree of tempeh kabobs alongside some mango-black bean quinoa.

      Kabobs are a unique method of grilling.  The smaller pieces and ability to separate items that cook differently enable you to perfectly grill the food.  For instance, cherry tomatoes can be taken off before they get too soggy, while the tempeh can be left on to get a crisp outer crust. The marinade is best left to soak overnight and the veggies and tempeh really absorb the flavor.  Enjoy!


      Kabobs (adapted from Whole Foods)

      Ingredients:

      • 1 cup orange juice
      • 1/2 cup extra-virgin olive oil
      • Juice of 2 limes
      • 1/3 cup tamari
      • 2 teaspoons agave nectar
      • 2 teaspoons ground black pepper
      • 2 teaspoons ground cumin
      • Head of garlic, crushed (use the indispensable garlic press)
      • Wooden skewers, soaked
      • 2 pounds assorted vegetables, cut into semi large pieces (zucchini, yellow squash, assortment of bell peppers, red onion, cherry tomatoes, mushrooms)
      • 1 pound tempeh, cubed 

       Steps:

      1. Whisk together the liquids and spices in a large bowl.
      2. Place vegetables in a large resealable bag or container and tempeh in a separate bag. Divide  arinade equally among the bags (obviously more will be needed to veggies), seal and marinate in the refrigerator, turning occasionally, for about 3 hours, or overnight. 
      3. Soak wooden skewers in water to cover for at least 1 hour. Skewer vegetables and tempeh separately on skewers. (For example, thread only bell peppers on one skewer, only squash on another and only tempeh on the next. Since ingredients cook at varying times, this will allow you to cook individual skewers until the items are cooked perfectly. Discard remaining marinade.)
      4. Prepare a grill for medium-heat grilling. Grill tempeh until beginning to char charred in places, turning often, about 5 minutes. Grill vegetables until tender and slightly charred. Transfer skewers to a platter as done and serve.
      Feel free to play around with this marinade
      Large freezer bags are a must
      “SO HEALTHY”
      The final product
      Mango-Black Bean Quinoa (adapted from Chandra at the amazing PPK)
      Ingredients: 
      • 1 mango, peeled and diced
      • 1 red pepper, seeded and diced small
      • 1 bunch scallions, chopped
      • 1 cup fresh cilantro, chopped
      • 2 tablespoons red wine vinegar (white wine or rice vinegar work here too)
      • 2 tablespoons olive oil
      • 1/4 teaspoon salt
      • 2 cups cooked quinoa, cooled (The Quinoa Song! by my boy Anders)
      • 1 can black beans, drained and rinsed

      Steps:

      1. Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. 
      2. Add the red wine vinegar, olive oil, and salt and stir to combine. 
      3. Add the cooled quinoa and stir until everything is well incorporated. 
      4. Fold in the black beans.
      Mangos are a pain to peel and cut, but totally worth it
      All the veggies are colorful
      Easily transportable and great when cold

      bbq · cole slaw · grilling · tailgate · tempeh · vegan

      BBQ Tempeh Sammies with Carrot-Cayenne Slaw

      Week 9 Browns vs. Ravens

      As the product on the field gets worse and worse, our tailgates seem to step it up a notch.  Everyone starts to hit stride as evidenced by our newest addition to the tailgate, the fire pit.  The food also is more elaborate as the year goes on the and the creative juices get flowing.  This week was no exception with this killer recipe from Byrant Terry’s “Vegan Soul Kitchen.”

      Tempeh is a soy product similar to tofu in that it absorbs flavor wonderfully.  It is minimally processed using fermented soy beans and an ancient method from Indonesia.  It lends itself well to southern cooking because it has a grittier, more meat like texture, perfect for marinating and grilling.

      This recipe starts with a delicious homemade marinade that I’d use for any BBQ grilling.  There aren’t too many funky ingredients and it beats store bought BBQ everytime.  This meal has a special feel, perfect for a crowd.  We had the sammies along side some creamy hummus-based potato salad for a complete tailgate feast.  Enjoy!

      My tailgate basket

      Carrot-Cayenne Slaw

      • ½ green cabbage head, cored and sliced thinly (you must have a good knife.  I’d recommend this Victorinox 8-inch chef’s knife for less than $30)
      • 2 large carrots, julienned matchstick length
      • Small squeeze Dijon mustard
      • ¼ cup champagne vinegar (Red Wine or Rice vinegar work too)
      • 1 teaspoon agave nectar 
      • 1 teaspoon coarse salt
      • 1 tablespoon cayenne (or however much you want!)
      • Glug of olive oil
      Combine all the ingredients in an airtight container.  Let chill for at least an hour, preferably overnight.  Feel free to toss with a few toasted sesame seeds before serving. 

      You can see the spiciness! 

      BBQ Tempeh Sammies

      • 3 tablespoons apple cider vinegar
      • Juice from one lime 
      • ¾ cup tamari or soy sauce 
      • ¼ cup tomato sauce
      • 1 large chipotle chile in adobo sauce 
      • 3 tablespoons olive oil
      • ¼ cup agave nectar
      • 1 tablespoon ground cumin
      • 1/8 teaspoon cayenne
      • 2 tablespoons water
      • 1 pound tempeh, cut into 1/2 –inch-wide fingers (I like LightLife Brand better than WestSoy)
      • 6 soft kaiser rolls (you could use foccacia and make open faced sammies too!)

      In a blender, combine everything but the tempeh and rolls. Puree until well combined. Set aside.
      Flavor explosion
      In a large foil baking dish, place tempeh fingers in one snug layer. 
      The tailgate prep table
      Nice and snug
      Pour marinade on top and tightly cover dish with foil (I added some leftover chipotle sausage and mushroom stems from our appetizer). Transfer to a 350-degree oven or to a grill.
      Looks like a party
      Grill for 50 minutes, covered, turning tempeh once halfway through. 
      During the turn
      Remove baking dish from grill. Transfer tempeh fingers to the grill and cook until sizzling and slightly charred, about one minute per side.

      Finished off on the grill
      Toast the buns and assemble the sammies with a few pieces of tempeh and a generous scoop of slaw on top.  
      Final product