Tempeh with Tequila Yams & Chipotle Cream
Don’t be intimidated by the multi-step.
April 12, 2010
What You Need for the Tequila Yams:
- 3 tablespoons olive or sunflower oil
- 2 medium yams, grated
- 1/2 teaspoon salt
- 1/4 cup tequila
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
What You Need for the Tempeh:
- 4 tempeh patties (approximately 3.5 ounces each)
- 2/3 tablespoon olive or sunflower oil
- 1/4 cup Basic Sauce
What You Need for the Basic Sauce:
- 1/3 cup soy sauce
- 2/3 cup water
- 1 garlic clove, pressed
- 1 teaspoon freshly grated ginger
What You Need for the Chipotle Cream Sauce:
- 4 shallots, finely chopped
- 3-4 tablespoons olive oil
- 1 tablespoon flour
- 1/2 teaspoon sea salt
- 1-1/2 cups soymilk
- 1 teaspoon Chipotle juice
What you do:
- Heat oil in skillet, add grated yams and salt, turn flame to medium low, and let cook 10 to15 minutes partially covered, stirring occasionally. Add tequila, lime juice, and maple syrup. Let simmer another five minutes or so and remove from flame. In another skillet heat oil and sauté tempeh until golden brown on both sides. When second side is just done browning, pour Basic Sauce around patties.
- Sauté shallots in olive oil with salt until transparent and lightly browned. Add flour and stir until just lightly browned and mixture is thickened. Whisk in soymilk and chipotle juice until blended and simmer slowly until mixture is slightly thickened.
- To assemble dish, thinly slice tempeh and arrange atop a serving of yams. Ladle a little Chipotle Cream Sauce and garnish with chopped cilantro and dried cranberries. Olé!
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