(For all ingredients, please use organic versions if available)Pan-seared Tempeh in Lemon Caper Sauce
1 package tempeh
¼ cup olive oil, divided
¼ cup flour for dredging
1 yellow onion, small dices
2 shallots, finely diced
2 cloves garlic, minced
1 ½ cups vegetable stock
1 lemon, juiced (about 2 tablespoons)
2 tablespoons capers
¼ cup roughly chopped parsleyGarlic Mashed Potatoes
1 head garlic
2 tablespoons olive oil
5 potatoes, peeled and cut
1 cup non-dairy milk
¼ cup vegan margarine (Earth Balance brand suggested) or olive oil
Freshly ground black pepper
½ head cauliflower, cut into florets (about 2 cups)
½ bunch broccoli, cut into florets (about 2 cups)
3 carrots, cut into bite-size pieces (about 1 cup)
½ cup olive oil
Freshly ground black pepper
To find out more information about Chef Chloe Coscarelli, please visit www.ChefChloe.comRoasted Vegetables
Garlic Mashed Potatoes
- Chopped all the vegetables roughly.
- Drizzle it with olive oil in quite generous amount so that they can caramelize.
- Add some salt and pepper.
- Make sure that each vegetable piece is coated and seasoned.
- Put the vegetable into the oven. But preheat the oven to 400 degrees.
- Roast it on a high heat.
- It is important to check on the vegetables periodically about every 10 minutes to avoid over roast.
- When the vegetables are caramelized and tender, take it out of the oven.
Pan-seared Tempeh in Lemon Caper Sauce
- Cut and roast the garlic by putting it on some foil, and then drizzle it with olive oil.
- Put it inside the oven together with the roasted vegetable. When each of the garlic clove is really soft, then it’s done roasting. Take it out and let it cool.
- When the clove is cool, squeeze out the garlic cloves and put into the mash potatoes later on.
- Meanwhile, peel the potatoes, cut it into small chunks.
- Add the potatoes into a pot of cold water to prevent the potatoes from turning brown.
- Put the pot on a stove and start boiling.
- Check whether the potatoes are soft by out a fork in.
- If it is soft, take out the potatoes to drain the water.
- Put the potatoes in a bowl and mash them all.
- Add in some non-dairy milk a little at a time.
- Add in some vegan margarine (or olive oil or vegetable stock)
- Mash the potatoes again but leave some little bit chunky if you like it.
- Add in the roasted garlic and mash it altogether.
- Add some more of the milk, some salt and pepper.
- Cut the tempeh into triangle form by cutting it in half, and then with each half, slice it into thinner half and then steam it to takes out the bitter flavor.
- Meanwhile, sauté down some onions, shallots in a medium high heat with about 2 tablespoons of olive oil.
- Add in a pinch of salt and some freshly ground black pepper.
- Sauté until the onions get nice and brown and soft.
- Add in the garlic and when they all brown and soft, turn off the stove. Add these to tempeh sauce later on.
- Take the tempeh and drain the water.
- Coat each piece of tempeh in a little bit of flour to give it a nice, crispy bite on the edges.
- Pan sear the tempeh in some pre-heat olive oil. Use medium high heat.
- Move the pan around to make sure that the oil gets each piece of tempeh.
- Let the tempeh sit for about 5 minutes until it turn to golden brown color on the bottom of each piece.
- When both side are golden brown, add in the sautéed onions, shallots, and garlic.
- Add in a cup and a half of vegetable stock.
- Lower the heat to medium and let it simmer for a while.
- Flip the tempeh so that each side gets penetrated with the sauce.
- Turn up the heat so it can really boil to a thick reduction sauce.
- Turn down the heat and add in some lemon juice, capers, and parsley.
- Mix it around so the capers get distributed.
- Turn of the heat, and it’s done.
Scoop the mashed potatoes and lean a piece of tempeh on top of it. Make sure to get some of that nice lemony caper sauce and drizzle it on top of the potatoes too.
Put a scoop of some roasted vegetables. Garnish it with some rough chopped parsley.