Tempeh and veggies with Chef Chris - WCAX.COM Local Vermont News, Weather and Sports-

Tempeh and veggies with Chef Chris

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Learning something new this morning in the Channel 3 kitchen. Chef Chris Brzezicki is here to tell us about tempeh.


1-8oz. package of Tempeh (found in the natural foods section of most grocery stores or natural food stores.)
2-3 Tbs. of Soy Sauce or Tamari
2-3 Tbs. vegan Worcestershire (anything but vegan will not do here as Worcestershire contains anchovy)
1/2 - 1 tsp. of liquid smoke (start low with this as it has the power to overshadow rather than enhance the flavor.)
Set aside and marinate at least 30 minutes (better though to go overnight as this will be even more flavorful)

2 cups vegetable broth (may use low sodium broth as well)
2 Tbs. soy sauce (again, low sodium may be used here as well)
2 Tbs. Tahini (sesame paste)
1/4 cup brown rice flour.
Black pepper to taste

Place the first 4 ingredients into a saucepan, stir to mix well and cook over medium-low heat, stirring occasionally until smooth and thick. Season to taste with black pepper.

3-medium carrots peeled and cut thick on the bias
2-large onions cut into thick moons
3-large celery stalks cut thick on the bias
3-4 large cloves of garlic peeled and whole
2-3 medium potatoes thoroughly washed and diced (skin on and the dice should resemble a throwing dice or slightly larger)
1/2 to 1 tsp. oregano
1/2 to 1 tsp. thyme
1/2 to 1 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. olive oil

Place everything in a large mixing bowl and toss to combine. Transfer to a sheet pan and bake at 450* for 20 minutes. The last 10 minutes place the marinated Tempeh on the sheet tray to warm it up. When done place a portion on the plate and cover with the gravy and dig in!

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