Tempeh Teriyaki, Grilled Greens

This teriyaki sauce works not only as a great marinade but when cooked down, an incredibly thick, caramel-like sauce perfect for coating tempeh. I skipped the marinade step in this recipe and simply cooked the tempeh directly in the sauce.

Grilled green beans, scallions and snap peas tossed in a light sesame dressing and served on top of tempeh coated in rich teriyaki sauce.

Tempeh Teriyaki
1 tbl peanut oil
10 oz tempeh, small cubes
1 cup tamari
2/3 cup mirin
1/3 cup agave
1 tbl rice wine vinegar
1 tsp sesame oil
5 garlic cloves, minced
1/2" piece fresh ginger, minced
1/4 tsp red pepper flakes
1/4 tsp black pepper

In a small pot, saute the tempeh in peanut oil until lightly browned on all sides, 5-7 minutes. Add the remaining ingredients in the pot and bring to a boil. Reduce to a simmer and cook for 10 minutes until the sauce is thick and syrupy.

Grilled Green Salad
2 handfuls sugar snap peas, halved vertically
1 handful fresh green beans, ends trimmed, halved vertically
1 bunch scallions, green parts only
2 tbl plus 1 tsp extra virgin olive oil, divided
1 tbl toasted sesame seeds
1 tsp dried ginger
1 tsp sesame oil
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp sea salt

Preheat a grill to medium.
Toss the snap peas, green beans and scallions in 1 tsp of olive oil and grill for 7 minutes until some grill marks appear but the green beans still have some snap too them.
Toss with 2 tbl olive oil and the remaining ingredients.

Apricot Sriracha Patties and Grilled Snow Pea Salad

When hydrated in flavorful broth and tossed with flour, tvp forms chewy, meatly like patties perfect to take on any flavor you desire.

Textured vegetable protein soaked in a rich broth of ginger, garlic, sweet apricot and soy then coated in crunchy panko breadcrumbs and sauteed until golden brown. Serve with my grilled snow pea salad with water chestnuts, carrots and caramelized shallots.

Apricot Sriracha Patties with tvp
1/2 cup vegetable broth
1 vegan non-chicken vegetable bouillon cubes
2 tbl apricot (or orange) preserves
2 tbl soy sauce
1 tsp sriracha, or more to taste
1/2 tsp grated ginger
2 garlic cloves, minced
1 cup textured vegetable protein
1/2 tsp salt
pinch black pepper
1/2 cup ap flour
1/4 cup panko breadcrumbs
1/4 cup peanut oil for frying

Combine the vegetable broth, bouillon cubes, apricot preserves, soy sauce, sriracha, ginger and garlic in a small pot and bring to a boil. Whisk to combine until the bouillon has dissolved completely. Boil for 2 minutes then remove from the heat. Add the tvp, salt and pepper and let sit for 10 minutes until the liquid has been absorbed.
Add in the flour and form into 5-6 patties. Coat both sides in panko and pan fry until golden brown on both sides.
Drain on a paper towel and sprinkle with salt while still hot.

Grilled Snow Pea Salad
6oz snow peas
3 tbl extra virgin olive oil, divided
salt and pepper
1 shallot, halved
4oz water chestnuts, drained and rinsed
1/2 carrot, spiraled or cut into thin matchsticks
1 red chile, thinly sliced
1/4 cup cilantro, leaves and stems
6 mint leaves, chiffonade
juice of 1 lime
1 tsp org light brown sugar

Bring a large pot of salted water to a boil and cook the snow peas for 3 minutes. Drain from the hot water and shock in ice water to stop the cooking. Drain and pat dry.
Preheat a grill to medium-high. Toss the snow peas and shallots with 1 tbl of oil and salt and pepper to taste. Grill the shallots for 10 minutes until soft and caramelized. Grill the snow peas for 2-3 minutes just to achieve grill marks. Thinly slice the shallots and snow peas and transfer to a bowl with the water chestnuts, carrot, chile and cilantro.
In a small bowl, combine the mint, lime juice, brown sugar and 2 tbl oil. Season to taste with salt and dress the salad.