Blue Plate Special #1: Tempeh with Cauliflower Mash & Spinach

I spent the day testing vegan passover recipes.  First batch of matzo balls were n.g. (no good) – they were sinkers! But I am going to perfect them in time for the first seder and will post then. So after a day in the kitchen, I decided to make an easy tempeh dinner. Blue plate special – coming up! I made marinated tempeh with cauliflower mash and spinach. This makes enough for 2 adults and a 1 1/2 year old!

1 8oz package organic tempeh
1/2 box of fresh organic baby spinach

2 tablespoons tamari
1 1/2 tablespoons vinegar
2 teaspoons of agave syrup
1 tablespoon of organic ketchup
Freshly ground pepper, to taste

Cauliflower Mash
1 small head of organic cauliflower
S and P

Prepare marinade by mixing all ingredients together. Taste it to be sure you like it and adjust as necessary. Cut the tempeh cake in half and then into triangles. Slice the triangles in half so you end up with 8 triangles. Let it marinate for at least 10 minutes.

In a pan with sides, add high heat oil like safflower and add the tempeh triangles. Put it on a medium to high heat. Cook the first side for a few minutes and then flip them over. Lower the heat and then cook it down so there is a nice crust.

Cut up the cauliflower in to big chunks, place into a big pot and add water (about 3/4 up to the top of the cauliflower.) Set it on the burner at a high flame and cook it until it is soft. When it is done, drain it and put it back in the pot. Using an immersion blender (the best kitchen gadget ever!) blend it until it is creamy. Season with salt and pepper.

In another pan, heat up some olive oil, add the spinach, salt and let the spinach wilt.

Plate it up and serve hot!  Enjoy!

Leave a Reply