The tempeh and collards are both from Vegan Soul Kitchen by Bryant Terry. This cookbook is amazing. Being (mostly) vegan/vegetarian AND from the South, I have definitely felt a void of these types of recipes for a few years now. Bryant speaks in simple terms about each recipe, gives a brief background of their origin and even gives you a suggested soundtrack to listen to while cooking them! In his recipes, Bryant tries to waste as little as possible... using even the rinds of watermelon! He also talks about eating and cooking seasonally. Who would have thought! His delicious tempeh recipe is below. Some other great recipes you'll find in the cookbook: succotash soup with garlicky cornbread croutons, baked bbq black eyed peas, upper Caribbean creamy grits with roasted plantain pieces, and many more. If you enjoy the recipe, I highly suggest his cookbook! You can find it for only $8 on Amazon.
Cajun-creole-spiced tempeh pieces:
Ingredients:
1 8oz. package tempeh
2 cups veggie stock
1 tsp fine sea salt
1 tsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1 tsp red pepper flakes
1/4 tsp cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp white pepper
olive oil for frying
Directions:
Cut tempeh into 1/2-in cubes.
In a medium saucepan, heat veggie stock to a boil. Add tempeh pieces and bring back to a boil. Cover and lower to medium-high heat. Simmer for 25 minutes. Remove from the head and drain the tempeh in a colander (reserve stock for future use!), and let pieces dry out on a paper towel for for about 30 minutes.
In a medium-sized paper bag, combine the rest of the spices. Shake to combine and set aside.
In a large skillet, heat 1-2 Tbsp oil over medium-high heat. Add tempeh pieces. Cook for about 10 minutes, turning every few minutes to brown evenly. Remove tempeh from pan and immediately transfer to paper bag of spices. Close bad and shake vigorously until all pieces are coated well with the seasoning, about 1 minute. That's it!
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