- ½ cup tamari or soy sauce
- 8 thin slices fresh ginger
- Two 1-inch pieces kombu(sea vegetable found in most health-food stores)
- ¼ teaspoon sea salt
- 2 garlic cloves, sliced
- 6 cups water
- Two 8-ounce packages of tempeh
- 1 cup unbleached white flour
- Salt and pepper, to taste
- 4 tablespoons canola oil
- 1 tablespoon finely choppedshallots
- 2 tablespoons olive oil
- 1 cup Madeira wine
- 1 sprig thyme
- 2 bay leaves
- 3 cups vegan beef-flavored broth (we recommend BetterThan Bouillon brand “No-Beef Base”)
- 1 teaspoon crushed black peppercorns
- 1 tablespoon arrowroot or cornstarch
- ¼ cup cold water
- 2 tablespoons Earth Balance or other vegan butter
1. In a large pot, combine the tamari, ginger, kombu, sea salt, sliced garlic, and 6 cups water. Bring to a simmer.
2. Cut each piece of tempeh diagonally into 12 thin slices, add to the pot, and simmer for at least 1 hour. Remove the tempeh from pot and cool on a dry surface.
3. Combine the flour, salt, and pepper. Dredge the tempeh, coating completely.
4. Heat the canola oil in a large pan. Brown the tempeh on both sides, remove from the pan, and set aside. In the same pan, lower the heat and sauté the shallots in the olive oil for 3 minutes.
5. Add the wine, thyme, and bay leaves. Cook until reduced by half. Add the broth and the peppercorns. Cook for 20 minutes. Remove from heat.
6. Mix the arrowroot or cornstarch with the cold water. Add to the pan and let thicken. Turn off the heat and whisk in the vegan butter a little bit at a time.
7. Return the tempeh to the pan to coat with the sauce or drizzle the sauce over the tempeh.
Psst… For more delicious plant-powered recipes, pick up a copy of Crazy Sexy Kitchen today!
Photo Credit: Andrew Scrivani