Spicy Tempeh

5 05 2011

I love when I need to cook with wine, but don’t have a bottle already uncorked anywhere in the house. Because that means I usually end up going to the liquor store and buying those little 4 packs with the baby bottles of wine. And I love those. They taste like garbarge most of the time, but something about plowing through 4 plastic bottles of wine with a meal is really gratifying and trashy-chic to me.

I also need to say that I made this great meal. Green-chili-cheese mashed potatoes, fried leeks, steamed broccoli and tempeh. Well, I re-heated the potatoes and leeks from yesterday, but I steamed that broccoli and cooked that tempeh. Ate with the cat and left the yummy leftovers out for my boyfriend to eat when he got home late from work. And you know what he ate instead? A chicken patty and a slice of pizza. Screw you dude.

He’s working for TruGreen now. I guess with a lame-o corporate job, you gotta play the role of a lame-o corporate shmuck. Gimme my pizza and patties.

Anyways. This is a fantastic marinade for the tempeh. Sort of wanted to melt cheese over the whole thing. But what don’t I want to melt cheese over? Serve it up with mashed potaties and greenz!!

Spicy Tempeh
Adapted from Veganomicon

1 package tempeh
1/2 cup red wine (I used Cabernet..but it doesn’t really matter, just nothing too sweet. Or you can just use veggie broth if you have no wine on hand. But really…you should always have wine on hand. In hand.)
1/4 cup hot sauce (Whatever your fave is)
2 tbs. olive oil
2 tbs. soy sauce
Juice of 1 lemon
2-3 cloves garlic, crushed
1 tsp. cumin
1/2 tsp. oregano
Pinch of cayenne

Bring a pot of water to a boil.
Whisk all the marinade ingredients together in a medium-size bowl.
Cut the tempeh in half, widthwise, then cut each half diagonally, to form 4 large triangles. When the water is boiling, lower the heat to a simmer and cook the tempeh for 10 minutes.
Using tongs, place the tempeh in the marinade and let sit for 1 hour, turning the tempeh occasionally.
Heat some oil in a pan. Cook the tempeh for about 10 minutes, turning often and spooning on some marinade as you go.

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