Sopped Potato Cakes, Butter Beans & Andouille Tempeh, Red Eye Gravy

Hmmm..it's unfortunate that I could not get a better picture of this meal because it really was quite delicious. I spiced the tempeh with traditional seasonings you would taste in Andouille sausage and it really gave something as plain as tempeh a great amount of flavor.
Red eye gravy can be poured over just about anything and I consider my recipe to be a personal victory. My husband hates everything coffee related so for him to not only eat but LIKE this gravy made me give myself a pat on the back. Of course I didn't tell him there was coffee in it until he cleaned his plate. Success!

Crisp potato cakes "sopped" with red eye gravy and topped with butter beans, red bell peppers and andouille tempeh.

Sopped Potato Cakes
2 russet potatoes, skin on, small dice
5 tbl extra virgin olive oil, divided
3 tbl vegetable broth
1 tsp dried thyme
salt and pepper

Combine the potatoes in cold, salted water and bring to a boil. Boil until the potatoes are tender. Drain and mash with 2 tbl olive oil, vegetable broth, thyme, salt and pepper to taste. Once cool enough to handle, divide into 6 large patties and pan fry in the remaining olive oil until golden brown and crispy on both sides.
Right before serving, ladle spoonfuls of red eye gravy over each one.

Red Eye Gravy
3 tbl extra virgin olive oil
1 cup minced shiitake mushrooms
1 tbl minced yellow onion
1 tsp vegan worcestershire sauce
1 cup vegetable broth
1 cup strong black coffee
salt and pepper
hot sauce to taste

Saute the mushrooms and onion in olive oil over medium-high heat until brown and crispy. Add the worcestershire sauce and mix. Add the broth and coffee, scraping the bits off the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 5 minutes. Taste and season with salt, pepper and a dash of hot sauce.

Butter Beans & Andouille Tempeh
2 tbl extra virgin olive oil
1 carrot, small dice
1/2 yellow onion, small dice
1 red bell pepper, medium dice
8oz tempeh, medium cubes
2 tbl garlic powder
2 tsp pepper
2 tsp dried thyme
1 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp red pepper flakes
1 cup frozen butter beans
1 cup vegetable broth

Saute the carrot and onion in olive oil until the onions are soft and translucent, 7 minutes. Add the red bell pepper and tempeh and cook until the tempeh has browned, 7 minutes. Add all of the spices and toss to combine. Add the butter beans and broth and bring to a simmer. Cook until all of the broth has evaporated, 10 minutes. Taste and season.