Prep 10 mins
Cook 45 mins
I got this recipe from Veggie Life Magazine and it is great. If you use molasses in this recipe, use 2/3 cup coffee and add 1/3 cup water. chipotle chiles are smoked jalapeno peppers, available dried or canned (often these are in adobo sauce). You can find this at Wal*mart or at Mexican markets.
- 1 lb tempeh, sliced diagonally, about 1/3 inch thick
- 1⁄4 cup vegetable oil
- 1 medium onion, chopped
- 1 chipotle pepper
- 3 tablespoons cider vinegar
- 3 tablespoons tomato paste (I used tomato sauce here)
- 2 tablespoons barley malt syrup (*see note at top of recipe) or 2 tablespoons molasses (*see note at top of recipe)
- 1 tablespoon dijon-style mustard
- 1 1⁄2 cups vegetable stock
- 1 cup brewed coffee (or roasted grain substitute *see note at top of recipe)
- salt & freshly ground black pepper
- 4 whole grain sandwich rolls, toasted
- In a large skillet, place a steamer rack.
- Place water in skillet, not touching the steamer rack.
- Place tempeh slices on rack and steam 15-20 minutes.
- Place on paper towels, remove rack and wipe out the skillet.
- Place oil in skillet and over medium heat, fry the tempeh on each side until golden brown.
- Remove and place on paper towels to drain.
- Add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes.
- Add whole chipotle chile and cook 2 minutes more, until onion is browned.
- Add vinegar to release brown bits from bottom of the pan.
- Stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee.
- Simmer until mixture is almost reduced by half.
- Remove chipotle, slice in half and remove seeds, mince and return to sauce.
- Add browned tempeh and simmer about 10 more minutes.
- Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side.
- I actually serve this on tortilla wrappers with rice and it is great like that!
I have to agree with the other two reviewers. This is pretty bland. I would recommend serving this up with the following sauce (Recipe #120492). While it's a South Carolina style sauce, it has exactly what this dish is missing.... a jolt of flavor.
My wife and I have made this recipe several times. We like to add another chipotle, add some brown sugar, and we don't generally steam the tempeh. We find it to be anything but bland! We keep coming back to this recipe and are glad to have found it here as we let a friend borrow our copy of the Veggie Life magazine this originally appeared in...
It was ok but the sauce tasted more like ketchup than barbeque sauce. Next time I will add more chipotle and stronger espresso. I served this with Kittencal's onion patties (#138173).