Wednesday, November 19, 2014

Hearty Plate Dinner

Tempeh and Gravy
2 1/4 cups low-sodium vegetable broth, divided
1 cup chopped white onion
8 ounces mushrooms, chopped
4 cloves garlic, finely chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dill
2 tablespoons soy sauce
2 tablespoons nutritional yeast
2 tablespoons cornstarch
1/4 teaspoon ground black pepper
1 block tempeh, sliced into 20 cubes

In a large saucepan over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent. Add 1/4 cup of the broth to the pan to prevent onion from burning. Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic and spices and continue to cook for 1 minute until fragrant. Stir in remaining 2 cups broth and bring to a simmer. Add tempeh cubes.

Meanwhile, in a small bowl, stir together soy sauce, yeast, and cornstarch to form a thick paste. Add mixture to the saucepan, stirring constantly to make sure paste dissolves. Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve hot.

Adapted From

Roasted Potatoes
1 - 1.5 lbs of red or golden potatoes, sliced into wedges
1 teaspoon dill
1 teaspoon cumin
1 teaspoon garlic
1 teaspoon paprika
1 tablespoon olive oil

Preheat oven to 400 degrees Fahrenheit. Chop the potatoes into thick wedges and place them on a plate. Microwave for 5 minutes, or until steaming.

Toss the potatoes in a large bowl with olive oil and spices. Spread the potatoes on a baking pan. Place the pan into the preheated oven, and stir every 15 minutes or so. After about 40 minutes, or until the potatoes have turned golden brown, take them out and let them cool for a few minutes before serving.