Southern Fried Tempeh

vegan, refined sugar-free, nut-free, gluten-free

Adapted from a recipe by the Vegan Zombie

We all crave fried food from time to time. Hearty, filling, and protein-rich, this is the type of entree that satisfies even the most die-hard meat eaters. And since tempeh is a fermented whole-soy product, it has some great nutritional benefits, too. You might as well make this the next time you're hit with that fried food craving! The marinading takes a bit of time, so be sure to plan in advance.

Serves: 4 as an entree, 8 as an appetizer / Prep time: 30 min / Total time: 2 hours+ 

Ingredients:​​
For the Marinade:

• 1 (8 oz.) package tempeh
• ​4 cups vegetable broth or reconstituted buillon*                   
• 1/2 tsp each rosemary and thyme
• 1/4 tsp each celery seed and smoked paprika (optional)
• 1/8 tsp black pepper
• 1 tsp salt
• 2 bay leaves
• 2 tsp liquid smoke (optional)
• 2 tsp apple cider vinegar
• 2 garlic cloves, crushed

For the Breading:

• 1/2 cup (69 g) medium ground cornmeal
• 1 Tbsp (11 g) nutritional yeast**
• 1/2 tsp each rosemary, thyme, salt, and black pepper

For the frying and serving:

• neutral flavored high heat oil, such as canola
• optional assorted dipping sauces, such as spicy mustard, cocktail sauce, or BBQ sauce

Directions:

1. Remove tempeh from package (scissors help!) and slice thinly width-wise on the bias. See photo below. We basically want to maximize the amount of surface area on each slice.
2. In a large pot, boil broth and add spices, liquid smoke, vinegar, and garlic, and stir well. Then add tempeh slices, cover, and reduce heat to simmer for 40 minutes. Let pot sit off the heat for at least one hour more, or for even more flavor, transfer to air-tight container, cover, and refrigerate overnight.
3. Heat a large cast iron or non-stick skillet over medium heat and pour enough oil to coat bottom. In a shallow bowl, whisk together the breading ingredients.
4. With tongs, place each tempeh slice into breading mixture and gently toss to coat.
5. When the oil shimmers, fry each breaded tempeh slice until golden, 2-3 minutes per side. Rest finished tempeh on paper towels to absorb excess oil, and serve as soon as it's cool enough to handle!
6. Serve on its own, in a sandwich, or with your choice of dipping sauces.

​*​Using Better than Bouillon is a convenient way to make tasty broth. This "No Chicken" flavor is my favorite!

**Nutritional yeast, commonly called "nooch" by vegans, is deactivated yeast with an amazing nutrition profile and a nutty, cheesy flavor. Look for nutritional yeast in the bulk bins, baking aisle, or supplements section at your grocery store. I use it to top pasta, pizza, salads, breads, rice, and popcorn, and it's also used in many vegan cheeses. For other recipes calling for nooch, see Crispy Kale Chips, Roasted Chickpeas, Tofu Scramble, Chickpea Noodle Soup, Soft Gruyere, Cauliflower Gratin, and Creamy Spinach-Artichoke Dip. In other words, if you don't already have some, you're going to want to buy some!
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