Blue Plate Special #41: Breaded Tempeh Cutlets with Mustard Roasted Potatoes & Cauliflower Broccoli Mash Up

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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!

Breaded Tempeh
1 package soy tempeh
1 cup apple juice
2 tablespoons tamari
Flour
Vegan milk (I used oat because I had it in the house)
Panko breadcrumbs
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
1 onion
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
Earth Balance
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!

2 thoughts on “Blue Plate Special #41: Breaded Tempeh Cutlets with Mustard Roasted Potatoes & Cauliflower Broccoli Mash Up

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