Let me set the scene... Sunday afternoon. The weekend is leaving, the gloom of Monday is looming large, you see the sun move over the horizon. Sigh. I think you need something. I think you need comfort. I think you need Smoky Tempeh steaks! Oh yes! Rug up on the couch (or if you are currently in Melbourne, disrobe) and scoff this blissful comfort into your tum. You will have the Sunday sads no more my friends!
Recipe:
1 slab of plain Tempeh carved down the centre lengthwise and halved (nb. A slab makes 4 Steaks but the following recipe is for making 2 only)
5 large mushrooms
Steak seasoning:
a small spray/couple drops Liquid smoke (too much makes for grosstown - Beware)
a generous shake Cajun seasoning
a couple drops Tamairi
a couple drops Sesame oil
1/2 veggie Massel cube
1/4 tsp Orgran gravy mix
1 Tbsp water
And a normal serving of Orgran gravy made as per package instructions
Method:
Heat up a little olive or sesame oil in grill pan or fry pan. Add 2 tempeh slices as above. Spray a tiny amount of liquid smoke onto the tempeh and follow with a few drops of Tamari, sesame oil, 1/4 crumbled massel cube, 1/8 tsp of gravy mix and a shake of Cajun seasoning and water. Flip Tempeh and repeat all except for the liquid smoke and water. Push Tempeh around pan to mix flavours then let brown on each side.
When the tempeh is almost cooked, add Mushrooms to the pan and few extra drops of oil or water. Let cook. While mushrooms cook prepare a normal serving of Orgran gravy as per package instructions.
When mushrooms and tempeh are cooked, put half of the mushrooms directly into gravy mix and stir. Serve up tempeh and place the remaining mushrooms on top of your 'steak'. Add a nice pour of gravy and serve with your favourite steamed vegetables and a hearty baked potato. Dole out gravy as per your personal requirements. Eat it!
Quick. Easy. Hearty. And now you are happy again.
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