I’ve adapted the recipe from Kris Carr’s Madeira Peppercorn Tempeh.
½ cup tamari (gluten free soy sauce)
1 cup filtered water
2 cloves crushed garlic
1 cm of grated ginger
A sprinkle of dulse flakes
Freshly ground salt and pepper
2 packets of tempeh
1 cup of flour – I used spelt but you can use buckwheat, quinoa
etc to make it gluten free.
¼ cup quinoa crumbs
4 tablespoons macadamia oil
1 onion chopped
½ cup chinese cooking wine, or other cooking wine
Sprinkle of thyme
2 bay leaves
Sprinkle of Tuscan season – masterfoods
3 cups of vegan chicken stock (massels)
Freshly ground black pepper
1 tbs arrowroot powder
¼ cup cold water
2 tbs vegan butter – you can use real butter if you’re not dairy
First things first, we marinade the tempeh.
Each packet has a whole piece of tempeh, which I then cut in
half, and then in half again along the width of it. This gave me 4 thinner
pieces per packet. Place all of the ingredients for the marinade in a bowl, and cover each piece of tempeh in the marinade. Leave in the fridge over night.
well browned on each side. I did mine in two batches, as above.
Now add in the chicken stock and ground pepper. Cook this mixture for 20 minutes.
Now mix the arrowroot with the ¼ cup water and whisk this into the mixture until it thickens. Whisk in the butter until mix through.
Serve with a fresh salad or steamed vegetables. I made salad and it went really well.
Until next time,
Love and Light
Alysia Chick :)