Tempeh is one of my favorite foods. It’s texture is second to none. The nutty flavor is unparalleled. It’s a dream to work with in the kitchen and on the grill. That’s why it is the perfect accessory to buffalo hot sauce.
I like to cut and steam my tempeh to prepare it for the marinade. It opens the pores of the fermented soybean cake and allows the flavor to seep in. Once I’ve steamed it and dumped on the marinade, it is ready for the hot grill where it only needs a couple of minutes per side.
Buffalo sauce is easy to make. All you need is your favorite hot sauce (I dig Frank’s Original) and vegan butter (Miyoko’s is the best vegan butter on the market). I add a dash or two of garlic powder and pepper to the pot while heating. Enjoy!
2-8 oz. packages tempeh (Lightlife is the brand carried at most stores. I’ve seen a few local brands like Tempeh Tantrum in Minneapolis. I’d kill for some creative, locally made tempeh)
12 oz. hot sauce of choice (you can buy pre-made buffalo and ignore the rest of the ingredients, but it won’t be as good. Also, check to made sure it’s vegan)
1/4 cup vegan butter
1 tsp garlic powder
Dash or two black pepper
Cut the tempeh into 1 inch fingers. Place into a steamer basket on the stove for 10 minutes. Set aside.
Meanwhile, dump the hot sauce in a small sauce pan. Heat on medium low and add the butter and spices. Stir until butter is melted.
Pour the sauce over the steamed tempeh. Let sit for at least 4 hours or overnight.
Prepare a well-oiled grill. Shake off excess sauce (don’t discard!) and place tempeh over direct flame. Keep an eye on it! It should only need a couple of minutes per side to get nice grill marks.
After grilling, place the tempeh back in the sauce, cover and shake. Serve with vegan ranch and celery for the full buffalo wing experience.
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!
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
Whisk all the ingredients except for 1/4 cup water and corn starch in a sauce pot
Simmer over low-medium heat, until reduced by about half (20-30 minutes, or so)
Cover the tempeh with about 1/2 of the sauce. Cover and refrigerate overnight
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.
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
Curried Peanut Slaw
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
Place the shredded slaw into big serving bowl.
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.
Pour over slaw and mix well.
Refrigerate over night. Garnish with peanuts before serving.
Teriyaki tempeh, curried peanut slaw and peanut sauce (above)
5 portobello mushrooms
1 pineapple, sliced vertically
12 burrito wraps
Grill the tempeh, mushrooms and pineapple. Brush with teriyaki during grilling
Slice the tempeh, mushrooms and pineapple. Place in the center of a wrap and top with slaw and peanut sauce
Throw the rito back on the grill for a couple minutes to heat.
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.
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!
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)
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!
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
Whisk together the liquids and spices in a large bowl.
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.
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.)
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.
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!