Vegan Recipe #3: Crisp Tempeh with Mango and Hot Pepper

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Crisp Tempeh with Mango and Hot Pepper

 

1/4 c vegetable oil

8 oz. tempeh, cut into 10 strips

salt

1 medium onion, coarsely chopped

2 mangoes, peeled and cut into 1/2 " dice

1 to 2 fresh jalapeno or serrano peppers, cut into very thin strips

3 tbsp dry white wine*

2 tsbp plus 1/2 tsp unrefined cane sugar

1 tbsp peach or red wine vinegar

freshly ground pepper

2 tbsp coarsely chopped cilantro

 

1. In a large skillet, heat the vegetable oil over medium-high. When

the oil is very hot, add the tempeh strips and fry on both sides until

lightly browned, about 2 to 3 minutes. Drain on paper towels, sprinkle

lightly with salt, and set aside.

 

2. Pour out all but 1 tbsp of the oil from the pan. Add the onion to

the skillet and cook, stirring often, until soft and nicely browned,

about 7 to 10 minutes. Add the mangoes and hot peppers. Cook until the

fruit is very soft, 3 to 5 minutes. Increase the heat slightly and add

the wine. Boil until the wine is reduced by about two-thirds. Stir in

the sugar and cook for an additional 30 seconds or so, until

completely dissolved.

 

3. Top the tempeh strips with the fruit sauce. Splash with the

vinegar, season with pepper to taste, and garnish with chopped cilantro.

 

Serves 2.

 

From " The Bold Vegetarian Chef " by Ken Charney

 

*Depending how strict a vegan you are, wine may not be vegan. But

there are several now that are clarified with using animal products.

See http://sbvdesigns.com/veg/notvegan.html

Regular refined sugar is also sometimes not considered vegan, so

you'll have to decide where your lines are...