Tempeh dumpling stew

Tempeh dumpling stew

from Ma cuisine de tous les jours

Ingredients

Marinade

  • 2 packs of @tempehine cubes (Caribbean or Spring type)
  • ½ cup of water
  • 2 tbsp. ground flax seeds
  • 1/4 cup nutritional yeast
  • 3/4 cup breadcrumbs *
  • 1/4 cup all-purpose flour
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground cloves/li>
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. black pepper/li>
  • 5 tbsp. soy sauce
  • a few tbsp. vegetable oil

    • Sauce

    • 3 ½ cups vegetable broth /li>
    • 1/3 cup toasted flour *
    • 1 onion, finely chopped
    • 1 tbsp. soy sauce
    • 1 tbsp. baking powder
    • 1/8 tsp. ground cloves
    • 1/8 tsp. ground cinnamon
    • small pinch of nutmeg

    Mix the flax seeds and water and leave for 15 minutes.

    Finely grind the tempeh in a food processor and pour it into a bowl.

    Mix tempeh, yeast and all spices. Add the soy sauce and the water and flaxseed mixture. Mix with your hands to form a sticky but firm mixture.

    Make balls the size of a 2 dollar coin.

    In a non-stick skillet, fry the dumplings in vegetable oil over medium-low heat for 6-8 minutes.

    Turn the dumplings every two minutes to brown on all sides.

    Remove the dumplings and fry the chopped onion in a little oil to get it to caramelize.

    Toast the flour in the oven at 350 F until it is colored. Whisk the toasted flour with the vegetable broth (it must be at room temperature, not hot), then pour over the caramelized onion. Add the remaining sauce ingredients.

    Continue to cook, whisking until it boils. Let cook for 2-3 minutes. When the sauce has thickened, reduce heat to medium-low and simmer for 5 minutes. Add the dumplings, coat and serve.

    * Change the recipe as follows: instead of 3/4 cup breadcrumbs, substitute 1 cup gluten flour and replace the 1/4 cup flour with 1/4 cup breadcrumbs.

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