BLACK TEMPEH VEGAN CARBONNADE
This is a recipe for 4 portions!
For the tempeh marinade
335 g black tempeh (thawed overnight or for 10 minutes in the microwave)
2 tbsp soy sauce or tamari
1 tsp paprika powder
1 tsp grated ginger or ½ tsp ginger powder
1 tsp sugar
1 tbsp sunflower oil
1 tsp vinegar
For the carbonnade
2 carrots (grated or finely chopped)
1 onion (finely chopped)
3 tbsp vegan butter
300 ml water + ½ cube vegetarian bouillon
250 ml brown beer (Leffe or similar)
1 tbsp mustard (Dijon or a similar strong one)
1 tsp sugar (optional, the carrots are already sweet!)
1 tbsp dried thyme
1 bay leaf
1 tbsp vinegar (optional)
1 tbsp pearl onions (to balance your sweet/sour flavours)
+ salt & pepper to taste
Options for side dish
a. 600 g potatoes as fries or wedges or simply boiled
b. 600 g toasted bread slices
c. .. anything that you prefer with a carbonnade!
Prepare the tempeh marinade by mixing all of the ingredients in a bowl. Cut the black tempeh in large cubes (2-3cm) and add the cubes to the bowl, then gently stir to mix. Leave the marinade 20 minutes for the tempeh to absorb the flavours.
In a cup or bowl mix warm water with bouillon, mustard and sugar.
In a deep pot (suitable for stews) melt the vegan butter at medium temperature and add the onions to glaze for 2 minutes. Then add the carrots and stir to mix for 5-10 minutes for the carrots to cook a little.
Add the flour to the pot and mix for 2 minutes, to avoid burning the flour. Then add only 250g marinated tempeh, the liquid water & bouillon mix, and keep stirring. Lower the temperature and add the beer, the thyme, bayleaf, the salt & pepper.
Let your carbonnade slowly cook at lower temperature for 20 minutes. You will see that it thickens and it becomes a creamy sauce. Stir gently every few minutes to avoid the tempeh sticking to the bottom.
Prepare your side dish of your choosing and enjoy this warm winter dish!
*** The carbonnade can be reheated and lasts for 3 days in the fridge.
*** Don’t worry if the black tempeh disintegrates a little and you see black beans separated from the tempeh, it is normal. Just be gentle with your stirring.
*** The marinated tempeh you have leftover can stay in the fridge in the marinade and be consumed the next day. Fry it for 5-10 minutes in the pan with sunflower oil; or put in the oven at 180 degrees, for 20 minutes, and serve with a side dish of your choosing!