Wednesday, September 16, 2009

Southern Fried Tempeh Po'Boy

Hello ya'll. This is a dish I whipped up to bring out the true southern side in me. And like a true southerner I brought on some spice and served up some yam fries on the side. This was a real winner too. Especially when you consider I got someone to like tempeh who very rarely likes tempeh at all.

First I steam the tempeh for about 10 minutes, to get rid of the bitterness. Then, I marinated it in a very intense mixture of herbs and spices (put Colonel Sanders to shame with this mix) then I lightly breaded it and fried it. It was served with a chipotle mayonnaise, sliced avocados, and heirloom tomatoes.

Southern Fried Tempeh Poorboy Sandwich

Southern Fried Tempeh

2tbsps tamari
2 tsps hot sauce
1 tsp each paprika, cumin, coriander, onion powder, garlic, black pepper, white pepper, oregano, thyme, celery salt, chili powder
2 tsps old bay seasoning
a little oil and water to make a thick marinade consistency

Place steamed and cut tempeh in marinade and let sit for 1 hour up to 5 hours in the fridge.

Make a breading mixture with all the spices above plus 1/2 cup flour and 3 tbsps cornmeal.

Make a vegan egg replacer to dip the tempeh before coating in flour, I used 1 part flaxseeds mixed with 2 parts warm water.

Bread tempeh. Fry tempeh over med heat in a bit of neutral veg oil like canola.

Meanwhile get your bread and your mayonnaise ready.

For the mayonnaise mix 1 chipotle in adobo and 1 tsp adobo sauce in about 1/2 cup vegenaise. Adjust heat level to your liking and slather that on too your toasted bread. Add sliced avocados and tomatoes and some lettuce if you want. Enjoy!