Veganomicon: The Ultimate Vegan Cookbook (47 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

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BOOK: Veganomicon: The Ultimate Vegan Cookbook
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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, if you have a spray bottle of olive oil, that works, too. (Get a spray bottle of olive oil already!)
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 it 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 cook for 30 more seconds.
SMOKY GRILLED TEMPEH
 
SERVES 4 AS A SIDE, 2 AS A MAIN
TIME:
20 MINUTES, PLUS TIME FOR MARINATING
 
 
This juicy tempeh is perfect alongside Sautéed Collards (page 106), which in turn make use of the tempeh marinade, so everyone is living in perfect harmony. It’s equally delish with the Cheater Baked Beans (page 122), some greens, and a baked sweet potato. This tastes sort of like the Tempeh Bacon from
Vegan with a Vengeance
, so if you like that you will like this.
Note:
this recipe has the same basic directions as the Hot Sauce-Glazed Tempeh (page 129). Grilling is our preferred method but we give you broiling and panfrying directions as well.
 
 
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:
1 HOUR 30 MINUTES
 
 
These baked cutlets are great for things like seitan Parmesan, or just as a meaty main dish with mustard sauce (page 204), red wine roux (page 204) or the sweet Vidalia onion sauce (page 216). They are firmer and chewier than boiled seitan; when sliced thinly across, they can be used in any of the seitan recipes in this book.
They’re also wonderful left whole and grilled and then smothered in whatever sauce you choose. To grill, coat your grill pan with oil and place over high heat. Lightly press any extra water out of the seitan with your hands. Coat with a little olive oil and grill on each side for about 5 minutes, pressing down with tongs to get grill marks.
You can also dredge them in flour and fry them in a little oil on each side for about 4 minutes.
 
Broth:
6 cups vegetable broth
3 tablespoons soy sauce
 
Cutlets:
1¼ cups vital wheat gluten
½ cup cold vegetable broth
¼ cup soy sauce
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane
grater
1 teaspoon grated lemon zest (optional)
 
PREHEAT THE oven to 350°F.
 
Prepare the broth:
 
Bring to a boil in a pot and then turn off the heat and keep covered.
 
 
Prepare the cutlets:
 
Place the wheat gluten in a mixing bowl. Pour the cold vegetable broth (not the vegetable broth you boiled, but the broth in the gluten ingredients) into a measuring cup. Then pour in the soy sauce. Add the oil, garlic, and lemon zest, and mix. Pour the wet mixture into the flour and combine with a wooden spoon until most of the moisture has absorbed and it’s partially clumped up with the flour. Use your hands to knead for about 3 minutes, until the dough is elastic. Divide into six equal pieces; the best way to do this is to roll it out into somewhat of a log shape and then slice it with a knife.
Take each piece and stretch and knead it into an Oblong cutlet shape that is a little less than ½ inch thick. Use your body weight to press it and stretch it on a hard surface; there will be some resistance but just keep at it.
Pour the heated vegetable broth into a 9 × 13-inch glass baking pan or a ceramic casserole (If all you have is metal, that’s okay). Place the cutlets in the broth, then bake for about 30 minutes uncovered, turn the cutlets over (use tongs for this and it’s easy), and bake for an additional 20 minutes.
Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container.
CHICKPEA CUTLETS
 
MAKES 4 CUTLETS

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