Marinated Tempeh Steaks in Cashew Cream Buerre Blanc served with Oven Roasted Potatoes and Sautéed Carrots. This is a romantic treat for someone special.
Read about how this dish was created on the What Vegans Eat blog.
1 package of tempeh (8 ounces)
1 cup of white wine
1 cup of water
Juice of one lemon
1/4 cup of Balsamic vinegar (any vinegar will do)
1 medium onion (diced)
3 cloves of garlic (thinly sliced)
2 Tablespoons olive oil
4 Tablespoons chopped parsley (fresh)
1 Tablespoon dried basil
1 Tablespoon dried rosemary (crushed)
1 teaspoon fennel seeds (crushed)
1 teaspoon red pepper flakes
1 teaspoon dulse or other seaweed powder (optional)
1 teaspoon salt
freshly ground pepper (about 1/2 teaspoon)
2 lemon slices
1/2 cup of cashew cream burre blanc
For the Marinade:
In a medium bowl mix together the white wine, water, lemon juice, basalmic vinegar diced onion, sliced garlic, olive oil, 2 Tablespoons chopped parsley (keep the rest for garnishing the plate), basil, rosemary, crushed fennel seeds, red pepper flakes, dulse or other seaweed powder, salt, ground pepper.
Pour marinade into a nonreactive baking dish. (We use a square glass Pyrex baking dish)
For the Filet of Soul (tempeh):
To filet the tempeh place the slab horizontally on a cutting board. With the palm of your hand press the tempeh firmly in place. Take your knife and cut it down the middle. You will now have two pieces. Do the same thing with the two halves, making four pieces about a 1/4 inch thick. The pieces do not need to be uniform. Place the slices in the marinade for at least 4 hours, the longer the better.
Preheat the oven to 375oF
Prepare a sheet pan with 1 to 2 teaspoons of coconut oil or olive oil.
Lay the tempeh filets on the pan and brush with the marinade.
Bake for 20 minutes
Remove pan from oven, turn over the filets, brush with more marinade.
Return to the oven and bake for an addition 20 to 30 minutes or until golden brown.
Spoon about a half cup of cashew cream burre blanc on each plate.
On the bed of sauce, arrange the tempeh slices.
Add the sides of Oven Roasted Potatoes and Sautéed Carrots. Top each plate with a twisted lemon slice and a sprinkling of remaining fresh chopped parsley.
Serve with a glass of your favorite white or blush wine.
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