Summer produce is delicious, but summer weather makes it too hot to cook anything and too hot to appreciate our healthy vegan appetites. Now that we’re finally getting some cooler weather we can fire up the oven and enjoy the comfort food.
Tempeh Pot Roast is a bit time-consuming, but worth it. I often hear from people who don’t enjoy eating tempeh. That is usually because they are eating under-cooked tempeh and this recipe takes care of that.
You can do the braising the day before and then roast it right before serving, which will make it easier to serve at a dinner party.
If you’re planning to make the entire meal, Tempeh pot roast, mashed potatoes and gravy, gingerbread, you can plan ahead so that your actual meal will be easier, and you’re house will smell great for 2-3 days instead of just one!
You can do the following prep one or two days before the actual meal:
*Braise the tempeh
*Make the gravy
*Make the gingerbread, wrap it WELL after it cools
*You can even make the mashers ahead of time. If you make them the day before, and then reheat them in the oven in a pyrex casserole dish, they’ll get a little puffy and golden brown on top. I love this extra touch but it’s not the same as traditional, creamy mashers so don’t do it if you’re going for old-fashioned.
This meal needs a big salad and a side dish of your favorite green vegetables.
Mix well in a large bowl or pitcher:
1/2 bottle red wine
¼ cup tamari
3 whole, peeled garlic cloves
1/4 cup rosemary
1/4 cup cider vinegar
¼ cup extra virgin olive oil
2 Tb maple syrup
2 Tb dijon mustard
4 cups water
Four packages of tempeh (any kind), each package cut into four triangle pieces.
One yellow onion, peeled and roughly quartered
Place the quartered tempeh and the onions in a greased casserole dish.
Cover with the liquid.
Cover the pan and bake at 350 degrees for at least 4 hours, up to 6—until all the liquid is absorbed and the garlic and onions pieces are falling apart.
At this point you can either refrigerate the tempeh or go on to the final step:
Uncover the pan, flip the tempeh, and roast at 450 degrees for about 10 minites—until golden brown. You can do this in the same braising pan, in a fresh pan, or even in a saute pan on the stove.
Serve with mashed potatoes and gravy, veg, salad, red wine, good bread.
I recommend the following recipe for the gingerbread dessert:
I haven’t tried it myself (yet), but I have yet to hear of a Post Punk Kitchen recipe that doesn’t come out perfect and yummy!