To make the Seasoned Tempeh Strips:
1 lb (two 8 oz packages) of plain soy (gluten-free) tempeh.
1/2 cup water
1/4 cup apple cider vinegar
3 TBS wheat free tamari
1 TBS balsamic vinegar
1 TBS molasses
1/4 tsp liquid smoke
5 drops tobasco sauce
1 tsp powdered sage
1 tsp garlic powder
2 TBS nutritional yeast
1/4 tsp ground yellow mustard powder
1/4 tsp ground black pepper
1 tsp dried thyme
1/4- 1/2 tsp salt
Olive oil for oiling the baking sheet
Olive oil vegetable spray
1/2 cup nutritional yeast flakes
1/4 cup sorghum flour
2 TBS olive oil
2 cups water
2 TBS wheat free tamari
1/2 tsp salt
1/8 tsp black pepper
- Mix the yeast and sorghum together in a dry fry pan, and then turn heat on high and continue mixing for another minute or two -- just until you start to smell the yeast toasting.
- Add the olive oil and using a fork, blend it well into the flour mixture until all the flour has been moistened by the oil.
- Turn down flame and add the water continuing to mix until it bubbles and becomes think, stir to remove any lumps. Add the tamarin, salt and pepper.
- Optional -- add in a tablespoon or two (depending upon how much you like the vinegar flavor) of the leftover tempeh marinade. Then drizzle over the mashed potatoes and tempeh.
3 lbs of russet potatoes
1 cup of soy, almond or coconut milk
1 TBS of olive oil (optional)
salt to taste
- Wash and peel the russet potatoes, then cut them into chunks and place in a saucepan. Cover with water, put on a lid and bring to a boil until potatoes are soft when stabbed with a fork (about ten minutes). Remove from burner, and drain the potatoes in a colander and then return them to the saucepan.
- Use a potato masher to mash up the potatoes, and add the milk, and if using the oil. Add as much salt as you choose, while mixing well until light and fluffy. Serve right away and top with gravy.