1 pound tempeh, cut into inch thick slices Marinade
½ cup seaweed stock
2 tablespoons tahini
2 tablespoons lemon juice (or yuzu juice)
1 tablespoon shoyu
1 clove garlic, chopped
1 shallot or green onion, chopped
1 tablespoon chopped basil
½ pound shiitake, chopped (or mushroom of choice)
1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced ginger
¼ cup shoyu
1 cup shiitake kombu stock
1 tablespoon chopped cilantro or parsley
1 tablespoon chopped basil
Almond syrup (or orgeat syrup)
2 tablespoons non-toasted sesame oil
Ground black pepper
Served with fresh or sautéed vegetables
Contact Chef Philip Gelb
for vegan gourmet creations: PhilipGelb.com
- Cut the tempeh into inches size.
- Cut the basil, the garlic, and the ginger in very small pieces.
- Juice some lemon to get about 2 or 3 tablespoons of lemon juice.
- Add in to the lemon juice about a tablespoon of tahini.
- Add in the lemon juice mixture into the basil garlic ginger mixture.
- Add in a little bit of stock so that the mixture gets a little more volume of liquid.
- Mix all the ingredients of the marinade, and add in to the tempeh.
- Add a little bit of shoyu and a little black pepper.
- Add in a little bit of zing.
- Let them sit for about 20 minutes minimum.
- To make the shiitake gravy, cut the garlic, ginger, and shallot into small pieces.
- Cut the shiitake mushroom into small little dices.
- Heat 2 tablespoons of sesame oil, and then add in the garlic, followed by the ginger and the shallots. Sauté them for about 30 seconds.
- Add in the mushrooms, and stir. Sauté it for about 2-3 minutes.
- Stir every 30 seconds or so to keep it evenly cooking.
- Let them cook until the mushrooms are slightly wilted.
- Add about 2 tablespoons of shoyu, a tablespoon of almond syrup and a little bit of black pepper.
- Add some Szechwan peppercorns for more spicy flavor. This is optional.
- Pour the mixture into a food processor and turn them into puree.
- Add the chopped cilantro to it.
- Turn on the food processor until the sauce becomes very smooth.
- Add enough stock to get desired consistency which is slightly thick but not too runny.
- Pour the sauce to a little sauce pan and keep it on a very low heat. This is to keep the sauce warm.
- For the tempeh, after 20 minutes are over, put it in a 350 degree temperature oven and bake it for approximately 10 minutes.
- Meanwhile, take some pistachio nuts, crumble them down in the food processor.
- Coat tempeh with the pistachio and then bake it a few more minutes.
- Take the tempeh out of the oven, slice into pieces and put it on a little bit of arugula and radicchio salad.
- Take the shiitake gravy, and put it on top of the pistachio tempeh.
- Ready to be served.