I took an 8 oz package of regular old tempeh and cut it in half then sliced each half to make four cutlets.
My new Favorite Marinade Recipe! I am so glad I wrote down the measurements.
1/4 cup ACV
1/2 cup vege broth
1/4 tsp dried mustard
1/4 tsp black pepper, ground
1 tsp garlic powder
1 tsp herbs de Provence
1 tsp Italian seasoning
1/2 tsp salt
Mix it well and pour it over cutlets in a shallow pan. Place thinly sliced onions on top (optional).
Let these marinate at least 4 hours
Remove them from the pan and put the marinade in a bowl to use later.
I used the crumbs from about 4 slices of bread. Two slices crumbled on the bottom of the ungreased 9x13" baking pan.
Place the tempeh cutlets back in the pan on top of the crumbs.
Two cups of finely chopped celery goes on top of the cutlets, then the other two slices of bread crumbled on top.
Mix the left over marinade with 1 cup of oat milk and gently pour the liquid over the whole thing. Cover and bake at 350F until it starts to get brown, about two hours
Serves four.
Extreme Close up!!
The money shot
Served with mashed roots, salad is red lettuce, collard greens and raw sweet potatoes, sauerkraut, and a healthy dollop of seed cheese.
This is comfort food with a twist. The breading on the tempeh tastes like a "traditional" stuffing because of all the celery and the tempeh is tender but holds together well.
Absolute Success
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