Blue Plate Special #26: Tempeh with Red Onion Relish & Potatoes Persillade (Natural Gourmet Institute)

Tempeh cooked in a great basic marinade that turns into gravy. Onions cooked with apple cider vinegar and agave for a sweet and sour topping that I can’t get enough of. Classic French potatoes with garlic and parsley. I learned these recipes in my cooking class at the Natural Gourmet Institute and now this meal is a staple in my house.

Serve with a big salad to get your greens!

6 tablespoons tamari
1 tablespoon mustard
1 1/2 cups apple juice
2 garlic cloves, peeled and smashed
1 bay leaves
1 package soy tempeh

Cut tempeh into 4 thick triangles. Place all ingredients into a deep saucepan. Add tempeh. Simmer on low heat for 25 minutes.

1 cup tempeh marinade
1/2 tablespoon arrowroot powder

Take out one cup of the tempeh marinade (without the bay leaf and garlic) and place in a saucepan.  Add arrowroot powder and stir over medium heat to thicken.

Red Onion Relish
1 big red onion
1/2 cup apple cider vinegar
6 tablespoons agave
1/8 teaspoon salt
Olive oil

Slice onions into semicircles. In a large saute pan, heat up olive oil and add onions, vinegar, agave, and salt. Cook on medium heat until the onions have softened and there is very little liquid left.

Potatoes Persillade
1 lb red potatoes
Olive oil
S and P
1 clove of garlic, minced
1 tablespoon chopped parsley

Boil potatoes. Simmer until just fork tender. Drain and cool. Heat oil in a skillet, add potatoes and sauté until golden on all sides and fork tender. Season with salt and pepper. Take off the heat. Toss with garlic and parsley.

Serve tempeh with gravy topped with relish and potatoes.  Enjoy!

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