This is a super simple, mid-week blue plate special. Breading the tempeh with panko makes it super crispy and I love the cauliflower broccoli mash up with the potatoes. The perfect bite is a little of each on the fork!
It is a good habit to buy fresh parsley (and cilantro too) and keep it in the house. Fresh herbs really liven things up and make things seem fancier than they really are!
1 package soy tempeh
1 cup apple juice
2 tablespoons tamari
Vegan milk (I used oat because I had it in the house)
Fresh parsley, chopped
S and P
Cut tempeh in half, half again, and then into 8 cutlets. Steam in apple juice and tamari for 10 minutes. Let cool.
Set up breading station by pouring each element into a bowl. I have no measurements, just use your judgement!
1 – flour
2 – vegan milk
3 – panko + fresh chopped parsley + salt + pepper
4 – plate for breaded tempeh
Dredge the tempeh in the flour, then the milk and then the panko. Heat up sunflower oil in a non-stick skillet and cook until tempeh is crispy on the first side. Using tongs, turn and cook on the other side.
Mustard Roasted Potatoes
1 lb. fingerling potatoes
Grainy Dijon mustard, about a tablespoon
Olive oil, about 2 tablespoons
S and P
Preheat the oven to 400. Cut the potatoes in half. Slice the onion into semi-circles. In the bottom of a big mixing bowl, whisk the mustard, olive oil, salt and pepper. Throw in the potatoes and onions and toss to coat. Turn out onto a baking sheet, turn the cut side of the potatoes down, and roast until well browned, 40 to 45 minutes.
Mashed Cauliflower & Broccoli
1/2 head cauliflower
1 small head of broccoli
Nutritional yeast (nooch)
S and P
Break up the cauliflower and broccoli. Place in a pot and fill up about halfway with water. Steam until soft. Drain the water and add a spoonful of Earth Balance, a few shakes of nooch, and salt and pepper to taste. Use a potato masher or immersion blender to puree until you get the consistency you like. Taste and adjust seasonings.
Plate it up and enjoy!