Friday, March 4, 2011

Tempeh with Cabbage and Potatoes

When I was younger, my mom would make this dish she called skillet hash. It was ground beef with potatoes and some kind of gravy, but the concoction was quite tasty. I've gone the way of cruelty-free for awhile now, but this dish I made reminded me an awful lot of that skillet hash of my childhood.

Tempeh with Cabbage and Potatoes

Olive oil
One onion, chopped
Half a head of cabbage, shredded
3 potatoes, diced (I always leave the skin on)
1/2 c. water
salt and pepper to taste
Smoky tempeh (recipe follows)

Saute the onion on the olive oil until softened. Add cabbage, potatoes, water and seasonings, cover and cook about 12-15 minutes. Uncover, cook until vegetables are soft, and add the tempeh. Cook until flavors are nicely blended, about 10 minutes.

Smoky Tempeh

One package of plain tempeh
3 T. soy sauce
3 T. water
1-1/2 t. liquid smoke
1 T. olive oil

Cook tempeh in water over medium heat for about 20 minutes. Crumble the tempeh (I use my little food processor). Mix the soy sauce, water and liquid smoke together. Heat the oil over medium-high heat. Add the tempeh and cook until browned, then add the liquid mixture. Stir to coat the tempeh well and continue cooking until the tempeh is evenly coated and the liquid is absorbed.

The smoky tempeh is good in any recipe that calls for crumbled bacon. I like mine in grits. Yes, I'm from the South.

Next time I make this dish, I'm going to chop the potato much finer, to more resemble the skillet hash my mom made.

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