Blue Corn Crusted Tempeh with
Shiitake Mushroom Gravy

From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:

• Spinach Stuffed Mushrooms
• Organic Mixed Green Salad with Toasted Pecan Vinaigrette
• Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
• Acorn Squash with Wild Rice Pilaf
• Cranberry Sauce
• Pumpkin Pie with Dairy-Free Maple Whip

Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi.

25 minutes prep; 20 minutes cooking

Serves 4

• 16 ounces tempeh, sliced into 4 cutlets
• 1 tablespoon water
• 2 teaspoons soy sauce
• 1 recipe Creamy Tahini Marinade (recipe follows)

Crust:

• 1 cup pistachios or pecans, roasted, no salt
• 1/2 cup blue corn chips, crumbled
• 2 tablespoons blue corn meal
• 1 tablespoon coconut, shredded & toasted (optional)
• 1 teaspoon cilantro, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Pinch Crushed red pepper flakes
• Sea salt, to taste

1. Preheat oven to 350. Place soy sauce and water in a 9-inch by 13-inch casserole dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let sit for another five minutes. Prepare Creamy Tahini Marinade and pour over tempeh cutlets. Let sit for at least 20 minutes. Cutlets may also be marinated the day before the dish is prepared. Place dish in the oven and bake for 10 minutes.

2. While tempeh is marinating and baking, place crust ingredients in food processor and process until chopped fine.

3. Remove tempeh from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, and serve while hot.

Creamy Tahini Marinade

• 3/4 cup water
• 1 tablespoon soy sauce
• 1/4 cup creamy tahini
• 1 tablespoon freshly squeezed lemon juice

1. Combine all ingredients in a small bowl and whisk well.

Shiitake Mushroom Gravy

10 minutes prep; 15 minutes cooking
Makes 3-1/2 cups

• 1 tablespoon olive oil
• 1 medium onion, cut into 1/4 inch dice (1 cup)
• 3/4 cup shiitake mushrooms, sliced thin
• 1 1/2 tablespoons garlic, minced
• 2 cups water or vegetable stock
• 1/4 cup soy sauce, or to taste
• Pinch nutmeg, ground
• Pinch cayenne pepper

Roux:

• 2 tablespoons spelt flour
• 2 tablespoons olive oil
• 1 tablespoon filtered water

1. Create a roux by placing spelt flour in a small bowl. Add 2 tablespoons olive oil and 1 tablespoon filtered water and whisk until a thick paste is created. Set aside.

2. Place one tablespoon of olive oil in a large saute pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.

3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More