One of my favorite food pairings is a hot plate of Lemon Pepper Tempeh and Mashed Sweet Potatoes. It's a mash made in vegan heaven! Soon to be right up there with veggie burgers and fries, peas and carrots, beans and rice and salsa and chips. Mark my words!
My easy Sweet Potato and Tempeh recipes to make this combo in your kitchen tonight!...
Sweet Potatoes. I love sweet potatoes with just about anything. I've pretty much mastered my Kathy's Famous Sweet Potato Mash. And now I've found the perfect food pairing for it: Lemon Pepper Tempeh. And quite frankly, I eat this combo least 3-4 times a week! I love it.
Lemon Pepper Tempeh. One of my favorite ways to prepare tempeh is to lemon pepper it. I've got an easy recipe that you can prepare in just a few minutes. It's zesty, nutty and satisfying.
You can use the super easy recipes below, or reference my Lightlife Lemon Peppered Tempeh and Kathy's Famous Sweet Potato Mash recipes.
First, the Lemon Pepper Tempeh:
Lemon Pepper Tempeh
serves one
½ block of tempeh, about 1 cup, cubed.*
*in this dish (photos shown) I used SoyBoy Multigrain tempeh.
1 lemon, juiced
1 tablespoon (a drizzle to grease the pan) olive oil
3 tablespoon veggie broth
1 teaspoon agave syrup
1 teaspoon sea salt, optional-veggie broth adds salt
Mixture of fine black pepper and fresh ground black pepper (LOTS of it, to taste)
Directions:
Turn heat on med-high
Add olive oil to pan.
Add lemon juice and veggie broth to pan.
When pan is sizzling, add in tempeh.
Saute for a few minutes, uncovered.
Add agave and a few dashes of fine black pepper.
Saute for a few more minutes, brown all sides.
*tip: cover for a few minutes and toss in steam. 'Fluffs up' the tempeh for a moist bite.
When tempeh looks done, turn off heat.
Add salt and a lot more pepper.
Stir tempeh around(still in hot pan)
Plate tempeh and grind a bit of fresh black pepper on top.
Now for the sweet potatoes half of this pairing...
Sweet Potatoes
See Kathy's Famous Sweet Potato Mash here.
or a quick mash recipe:
Quick Sweet Potato Mash
serves two
1 medium organic garnet yam.
1 tablespoon vegan buttery spread
⅓ cup chopped parsley
1 teaspoon fresh thyme
½ teaspoon salt
1 teaspoon pepper
¼ cup finely chopped white onion
1 teaspoon garlic powder
1 dash cayenne
Directions:
Cook sweet potato in microwave or oven.
Mash all ingredients together by hand using fork.
For thinner potatoes add a bit of olive oil and/or veggie broth.
Plate the pair together.
Garnish with fresh lemon slices and parsley
...and enjoy my fave vegan combo.
It's a Mash Made in Vegan Heaven.
kmc says
Tried this last night (my first ever attempt at tempeh) and it was delicious! Thanks for sharing and for opening my eyes to new flavors 🙂
Penny says
Wow, that really looks heavenly. Your blog is great, I especially liked soup vs. salad.
DJ Karma says
I am REALLY trying to like tempeh, but the last couple of times it turned out with a bitter after taste that I couldn't tolerate. Your's looks good, though.
LeAnne says
AH! That looks absolutely amazing. I think I am going to definitely make this seeing as I lave a lemon I need to use and I just bought Tempeh!
Anonymous says
Great combo I agree!