Vegan Recipes - Entrees

Maple Roasted Tempeh w/ Cocont Sweet Potato puree & a Miso-Apple Gravy

Submitted by Steve

Ingredients:

1 Block of tempeh
1/2 cup maple syrup
Juice of 2 oranges
1 tseaspoon ground coriander
6 tablespoons olive oil
3 sweet potatoes, boiled
1/2 cup coconut milk
1 tablespoon agave nectar
4 springs of cilantro
1/3 cup tamari
1/3 cup white miso
2/3 cup of plain Vitasoy
1/3 cup apple juice
1 Granny Smith apple
1/3 cup barley flour
1/3 cup nutritional yeast

Directions:
1. Preheat oven to 300 degress.
2. Cut tempeh in half then lengnth wise.
3. Combine maple syrup, orange juice, coriander, 3 tablespoons of the olive oil, tamari and the tempeh and place into a baking dish. Bake until tender, about 20-25 min.

Gravy:
1. Heat the soy milk and the apple juice in a small pan then remove from heat.
2. Peel and dice the apple.
3. Heat the remaing olive oil in a sauce pan and saute apples until wilted.
4. Add the barley flour and yeast and saute until the yeast becomes fragrant.
5. Add soy-apple liquid then remove from heat and whisk until smooth.
6. In a small bowl place the miso and add a little gravy mixture to blend, then add miso mixture to gravy. At this point if gravy is too thin whisk a little flour and yeast into the gravy. If the gravy is too bland add a dash of tamari or a little more miso.

Coconut Sweet Potatoes:
1. Combine coconut milk and agave nectar and heat over med heat.
2. In a bowl combined the boiled potatoes, coconut milk,the chopped cilantro springs and Kosher salt to taste.

To Serve: Stack your poatoes then the tempeh on a plate, then smoother in the rich sweet Miso-Apple Gravy.

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