Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [90]
1 (8-ounce) package tempeh
¾ cup vegetable broth
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 tablespoons liquid smoke
2 tablespoons olive oil
2 teaspoons pure maple syrup
2 cloves garlic, crushed
BRING A medium-size pot of water to boil.
Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.
Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally, to form four large triangles. When the water is boiling, lower the heat to a simmer, add the tempeh triangles, and cook for 10 minutes. This steams the tempeh and removes any bitterness, plus readies the tempeh to absorb the marinade.
Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade.
Grilling Instructions:
Preheat a greased cast-iron grill pan over medium-high heat. To grease it, brush lightly with olive oil, or use a spray bottle of olive oil.
Grill each side of the tempeh for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.
Panfrying Instructions:
Preheat a heavy-bottomed pan over medium heat. Add about a tablespoon of oil to the pan. Cook the tempeh for about 10 minutes, turning often and spooning a bit more marinade over the tempeh as you turn it.
Broiling Instructions:
Preheat the oven to broil. Place the tempeh in an oven-safe pan (such as cast iron ) or a rimmed baking pan. Spoon some of the marinade over the tempeh and broil for 5 minutes. Flip it and spoon some more marinade over it, and cook for another 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let it cook for 30 more seconds.
SIMPLE SEITAN
MAKES 1 POUND
TIME: 1 HOUR 30 MINUTES
This is the Vegan with a Vengeance seitan recipe simplified. After publishing that book we got a lot of questions, often asking if one could substitute this, leave out that—sometimes just asking how we got to be so beautiful. While we won’t reveal our beauty secrets, we will present you with this bare-bones boiled seitan recipe with clearer directions, simpler ingredients, and just the right amount of seitan for most recipes in this book.
1 cup vital wheat gluten flour
3 tablespoons nutritional yeast
½ cup cold vegetable broth
¼ cup soy sauce
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane
grater
Broth: 8 cups cold water plus 3 vegetable bouillon cubes, or
4 cups broth plus 4 cups water
¼ cup soy sauce
MIX TOGETHER the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.
Prepare the broth:
Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don’t want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it’s at a low simmer.
Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.
Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.
SEITAN CUTLETS
MAKES 6 CUTLETS
TIME: