Seasoned Tempeh Strips with Mashed Potatoes and Golden Gravy

Here's something you might want to consider for Thanksgiving -- Seasoned Tempeh Strips.  I have long loved tempeh -- a cultured soy product made from whole soybeans.  Unlike tofu, which is more processed, tempeh should never be eaten raw. However both of these foods have amazing versatile textures which readily absorb flavorings and marinades.  I created this recipe following a generous donation of tempeh from a home-grown Lawrence Kansas business, Central Soyfoods to the Ecumenical Campus Ministeries, where  I am currently the veggie lunch coordinator.  Just in time for Thanksgiving too!  These tempeh strips are fabulous served with mashed potatoes and gravy.  For my family I typically make a mushroom based gravy using very little if any oil, however, in making food for Veggie Lunch, where I have an extremely tight budget and recipes must be streamlined and simplified in order to scale them up to feed 80-100 people and do so in the time slot that I have,  I have adapted a recipe for gravy from, The Farm Vegetarian Cookbook.

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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

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                                                    Directions:
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Slice each block of the tempeh into about 16 thin strips​ and place them into a flat-bottomed pyrex dish or bowl.  Mix all the remaining ingredients together and drizzle over the tempeh. Cover and place in the refrigerator to marinate for at least 4 hours -- or overnight.   Then transfer the strips to an oiled baking sheet in a single layer.  Spray lightly with an olive oil vegetable spray and bake in an oven preheated to 350 degrees for 10 minutes, then put right under broiler 2-3 minutes  just until they start to brown on top.  Serve hot over a bed of rice or next to mashed potatoes, and top with golden gravy.

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To make the Golden Gravy

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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.

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To Make the Mashed Potatoes    

3 lbs of russet potatoes
1 cup of soy, almond or coconut milk
1 TBS of olive oil (optional)
salt to taste

Directions:

1. 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.
2. 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.