Wednesday, March 13, 2013

Vegan Cauliflower Tempeh Gravy Over Brussels Sprouts

Brussels sprouts loved by cauliflower tempeh gravy, a pinch of Daiya Mozzarella Style Shreds, & crushed red pepper!
It's one step for man and another big gigantic mile for womankind!
AfroVeganChick was included in Ms. Magazine's Feminist Vegan Blog Roll after this lovely article: The Femisphere: Foodies and Food Politics. These other vegan blogs are also worth checking out- Opinioness World, Sistah Vegan, Vegans of Color, and Queer Vegan Food!
It seems like the days of growing up on hotdogs and bologna sandwiches- traditional fare for the impoverished are behind me. Sadly, however, most of my family members, Ma especially still eats this stuff. It's cheap and convenient. Plus people like Ma were not very educated on the greener aspects of food. When she comes over, I introduce avocados (she's never ever had them and she's 50), soy burgers, sweets without dairy, and she's simply amazed. It's always such a fun time for us. To teach a parent something new is an invigorating experience and I hope that we continue exploring vegan kitchen together.
On to today's recipe- Cauliflower Tempeh Gravy, a rich hearty sauce that can be poured over mashed potatoes, biscuits, brown rice, or other vegetables. It's quite a feasible component and is especially savory and delectable atop warm steamed Brussels sprouts. 
An incredible dish with or without the addition of "cheese," but that bit of crushed red pepper makes all the difference in the world- the taste bud world that is.

Vegan Cauliflower Tempeh Gravy Over Brussels Sprouts Ingredients and Preparation

4 oz. tempeh (half a block, crumbled)
2 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon Italian seasonings blend
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon paprika
1/4 cup water*
3 tablespoon flour*
1 cup cauliflower, cooked
1/4 unsweetened almond milk
2 cup Brussels sprouts, cooked
pinch of crushed red pepper

Add more water for a lighter gravy & add more flour for a thicker consistency.

Preheat a skillet to medium heat and lightly oil a pan.
In a small bowl, combine crumbled tempeh with balsamic vinegar, olive oil, garlic, Italian seasonings, basil, salt, pepper, and paprika.
Toss into the pan.
Stir for 3-4 minutes.
Add water and flour.
Puree cauliflower and almond milk into a blender.
Add this mixture to the gravy.
Continue stirring and simmer.
Pour 1/3 cup or more over cooked Brussels sprouts.
Serve hot.

Meaty tempeh is a delightful component to our green miniature cabbage friends.
Not too spicy, the thick, rich gravy is just right.
Dig into the marvel.

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