Upton’s Naturals makes some seriously delicious plant based protein. I had yet to try their “chick seitan” style and I thought it would go great with an Asian inspired stir-fry. I referred to Isa’s BBQ sauce, but was short on a few ingredients so I jazzed it up in my own way. I was also reluctant to put peanut butter in a BBQ sauce – but by thinking Asian-fusion, I was able to balance some of the flavors out. This is a meal you could easily make in 30 minutes – the most time consuming part was simmering the sauce down.
Asian Peanut BBQ Sauce:
- 1/2 cup vegetable broth
- 2 Tbls pure maple syrup
- 2 Tbls agave
- 2 Tbls tomato paste
- 1 Tbls peanut butter
- 1 Tbls tamari or Bragg’s Aminos
- 1 Tbls apple cider vinegar
- 1 Tbls dijon
- 1/2 tsp liquid smoke
- 1/2 tsp-1 tsp fresh or powdered ginger
- Simmer the above ingredients in a sauce pan over low heat. Reduce down until the sauce has reached a thick, saucy consistency.
I’ve been working on a cooking class that features plant based protein. This Garlic Balsamic Glazed Tempeh was awesome! I served it with a side of couscous which is topped with oven-roasted green beans and mushrooms. I then dressed the dish with truffle infused balsamic. I may have gone a bit overboard with balsamic. You can definitely substitute other flavors and sauces, such as barbecue or ketchup.
Now, I ask you friendly viewers, what are your favorite plant based proteins? Some of mine include marinated tempeh, tofu (scrambles and eggless salads), chickpea sloppy joes, and desserts using soft tofu as the filling.. I would love to hear some ideas from you that I could incorporate into my upcoming class!
Garlic Balsamic Glazed Tempeh
- 8 oz tempeh
- 2 cloves garlic, minced
- 1/4-1/3 c balsamic vinegar (start with less, unless you are really looking for that balsamic flavor)
- 3 tsp tamari or Bragg’s Aminos
- 1 Tbls maple syrup
- 1 Tbls olive oil
- pepper to taste
- Steam the 8 oz block of tempeh in a skillet until water is evaporated (I fill enough water in the pan to cover 1/3 to 1/2 of the block of tempeh)- this takes about 10 minutes. I like to steam my tempeh before cooking with it because it opens up the protein which helps the marinade process. Tempeh can also have a strong, fermented taste, and steaming can help soften that flavor
- Let the tempeh cool until you are able to handle it, then cut it into desired shapes. To make the small triangles, I cut the 8 oz square into 4 triangles. I then cut those triangles in half (width wise) and then in half lengthwise.
- In a bowl, whisk together garlic, vinegar, tamari, maple syrup, olive oil and pepper
- Add the tempeh in a pan/dish where you can lay them all flat – I fit them easily into an 8×6 Pyrex. Cover the tempeh with your marinade. Let this sit overnight, then flip them in the morning
- In the evening – or whenever you’re ready to bake these, preheat your oven to 350F. Cover your pan/dish with foil, bake for 15 minutes; uncover and bake for 20 minutes or until the liquid has been absorbed
This recipe comes from Alon Shaya, courtesy of Food52. While I did not make the whipped goat cheese that is supposed to accompany the cauliflower, I did make a sun-dried tomato sauce that I wanted to eat with a soup spoon. I simply simmered some sun-dried tomatoes in some fresh cream. Once the cream went down in size by a third, I puréed the cream and tomatoes and added some garlic, salt and pepper. You could easily make this meal vegan by using a non-dairy creamer in place of the fresh cream.
I absolutely love the idea of roasting a whole head of cauliflower. This is such a beautiful dish that is so satisfying, you won’t be able to resist seconds.