I definitely think this dinner was one for the record books. William had been saying he wanted something filling and hearty for dinner so I decided to try doing a couple recipes from happyherbivore.com, as well as a couple of my own. This time I cut the tempeh into just 2 pieces, which was delicious, but next time will do 4 to get extra breading on each one
Country Fried Tempeh Steak with Gravy, Mashed Cauliflower, and Garlic Asparagus(Serves 2 or 4)
County Fried Tempeh Steak1 Package Tempeh (8oz)2 Cups Water1 Cube Bullion (I like “not-beef bullion” by Edward and Sons)1 Cup Unbleached FlourVarious Seasonings for flour (Sea Salt, Black Pepper, Tony Chachere’s, Onion Powder, Garlic Powder)2 Cups SoyMilkOil for frying
*Cut Tempeh into 2 or 4 steaks.*Soak Tempeh in Bullion dissolved in water for at least and hour and up to overnight*Season Flour in a bowl with your choice of seasonings.*Pat steaks dry. Dip in flour, then in soymilk, then back to flour again.*Fry in a pan until golden brown on each side
Asparagus with Butter and Garlic1 Bunch AsparagusWater1 Tbsp Earth Balance Butter2 tsp. Chopped Garlic
*Put enough water in a pan to cover asparagus*Bring water to a boil*Add Asparagus to water and cook 2-3 minutes*Drain Asparagus*Put back in empty pan and add butter and garlic*Cover with lid and toss to coat*Serve Immediately
I used this great recipe from happyherbivore.comThis one also comes from happyherbivore.comI had never tried this before and I absolutely love it now!!