Smothered Tempeh

If you're not a vegetarian, there's a good chance you think tempeh is a city in Arizona. And if you are familiar with tempeh, there's an equally good chance you think someone should ship it all to some hippies in Arizona. I can't say that I love tempeh. I mean, I would never toast up some tempeh sticks just plain for a snack. It really does need a little something (like, I don't know, say mushrooms and onions) to smother it in.

This recipe was originally a sandwich, but I decided it tasted better without the bread. Which is strange because normally I think sandwiching things is a great idea (except for when I get sandwiched on the train between a guy who thinks that extra cologne will cover up the fact that he didn't have time to shower after his workout and a woman who smells like a cross between bologna, cabbage and a wet dog). I don't even want to know what she was cooking.

SMOTHERED TEMPEH

Yield: 4 servings

1 (8 oz.) package tempeh (I like three-grain)

1 tablespoon canola oil

10 oz. mushrooms, sliced

1 small red onion, thinly sliced

1/4 teaspoon salt

1 cup dry red wine

4 oz. sliced provolone cheese

1.      Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.

2.      Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes.

3.      Reduce heat to medium and stir in wine. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes.

4.      Remove pan from the heat, top with cheese, cover and let stand until the cheese melts, about 1 ½ minutes. Serve tempeh topped with more mushrooms and onions.

barely adapted from Eating Well, May/June 2007

three-grain tempeh

sliced tempeh

raw red onion and mushrooms

golden red onions and mushrooms

wine added

tempeh added

tempeh smothered with mushrooms and onions

provolone on top

provolone getting melty

smothered tempeh on toasted bread

smothered tempeh sandwich

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Tempeh "Sausage"

Tempeh is cultured, fermented soy beans pressed into a cake. Are you still with me? I've never been big on tempeh in general, but this is a great substitute for sausage if you're vegan or vegetarian (or just trying to cut down on your sausage intake). This recipe is originally from Lisa Boymann (the self dubbed Queen of Pizza), a friend of mine from the cooking school where we work. It really does taste a lot like sausage (trust me).

tempeh sausage on pizza

TEMPEH “SAUSAGE”

Yield: 2 cups (enough for 4, 10-inch pizzas)

1/3 cup + 2 tablespoons extra virgin olive oil
1 tablespoon finely minced or pressed garlic
1 tablespoon balsamic vinegar
1 (8 oz.) package three-grain tempeh, finely chopped
1 tablespoon ground dried sage
2 teaspoons dried thyme
1 teaspoon dried oregano
1 1/2 teaspoons ground dried fennel seed
3/4 teaspoon sea salt
1/2 to 1 teaspoon red pepper flakes

1.      In large sauté pan, warm the olive oil over medium heat. Gently soften the garlic in oil for 1-2 minutes.  Deglaze pan with vinegar and add remaining ingredients. 

2.      Stir over medium-high heat until tempeh is lightly browned, about 5 minutes.  Adjust seasonings to taste (it should be a little salty, like real sausage).

3.      Allow mixture to cool completely before applying to pizza.  Can be made ahead and kept refrigerated for up to 5 days.  Freezes well.

adapted from Lisa Boymann

pressing the garlic

slicing the tempeh
don't worry, slight discoloration is normal

chopped tempeh

spices

adding the balsamic vinegar

browning the tempeh

I freeze the tempeh sausage in small amounts to use on pizza

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