Vegan Tempeh Lazone
Dry rubbed Cajun spiced tempeh severed in a spiced cream sauce.
Servings: 4
Calories: 295kcal
Ingredients
- 16 ounces(usually 2 blocks) Tempeh
- 2 Tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Oregano, dried
- 1/2 teaspoon Salt
For The Sauce
- 1 Tablespoon Olive oil
- 6 Cloves Garlic, chopped
- 1/2 a Sweet onion, chopped
- 1 Can(13-14oz) Coconut cream or full fat coconut milk
- 1/2 Cup Vegetable broth
- 1 teaspoon Smoked paprika
- Pinch of Cayenne pepper
- Salt and pepper to taste
Instructions
- First, you want to steam the tempeh. Cut the blocks of tempeh into triangles. Then place in the basket of a steamer, add about an inch of water into the steamer pan, and steam for about 10 minutes on medium. The tempeh should feel a bit softer.
- Preheat the oven to 375 degrees(F)
- Then add the tempeh to a large bowl, drizzle the olive oil on to the tempeh and toss to coat it all evenly.
- Then either in a large ziploc bag, or a large mixing bowl, stir together the smoked paprika, garlic powder, onion powder, cayenne, oregano and salt. Then toss the tempeh in the spices to coat completely.
- Spray a baking sheet with non-stick spray, then place the tempeh onto the sheet pan. Bake for 15 minutes, flip and bake for 10-15 more minutes or until the tempeh is brown and has a nice crust.
- While the tempeh is baking, make the sauce. Heat the olive oil on medium high in a large non-stick skillet. Then add the garlic and onions.
- Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is translucent.
- Then add the coconut cream, vegetable broth, smoked paprika, cayenne and a pinch of salt and pepper. Heat on medium and bring to a simmer, then reduce heat to medium low and simmer for 10-15 minutes, the sauce will thicken up. Taste and adjust seasonings.
- Once the tempeh is done, add the tempeh to the skillet with the sauce, and scoop some sauce over the tempeh. Let the tempeh cook in the sauce for about 5 minutes.
- Serve with pasta if desired.
Notes
If you don't have a steamer, just put about an inch of water into a small sauce pan, then add the tempeh to the sauce pan. Cover it and let steam on medium low.
Nutrition
Calories: 295kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 412mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg