After my success with tempeh recently, I decided to give L.A. Kitchen’s recipe a go. This is a nice, fancy-seeming meal, but it’s actually really simple to make. The dijon cream sauce is pretty tangy: I would suggest adding more cashew cream if you’d like it mellower.
This serves about 4 people.
16 oz of tempeh (pre-boiled for 10 mins in a pot of water)
1.5 c veggie stock
1/2 c tamari
1/8 c rice vinegar
3 cloves garlic, minced
2 tbsp of chopped fresh rosemary
2 bay leaves
Pre-heat your oven to 350 F. Mix everything in a baking dish and lay in your tempeh (cut it into large triangles). Bake for 20 mins, flip each piece over, and bake for another 20 mins. Turn off the oven and leave the tempeh to sit while you prepare everything else.
In a saucepan, add:
1/4 c dijon mustard
1/4 apple cider vinegar
2 tbsp maple syrup
2 tbsp honey
1/2 c cashew cream or soy milk*
*I had leftover cashew cream that was made from soaking 1 c raw cashews in water for a couple of hours, then draining and adding to a food processor with 1.5 c of water and processing till smooth (about 5 mins). The original recipe called for only a 1/4 c of soy milk.
Whisk all the ingredients and bring to a simmer. The original recipe, which used soy milk, said to cook for 20 mins, stirring frequently, till thickened. But if you use a cashew cream, it will thicken up in just a few minutes.
Remove the tempeh from the oven and drain off the excess liquid. Serve with the sauce poured over top, alongside creamy mashed potatoes and some simple greens (I steamed some baby bok choy with a little peanut oil).