Thanksgiving is coming a little early this year.
Well, maybe the holiday is not technically going to be earlier this year, but I'm super grateful right now.
You see, I have some good news. Remember back when I said my book was going to be released in January 2015? Well, it's not coming out in January anymore. It's new official release date is December 2nd- just in time for the holidays! I'm pretty excited/thankful for that!
I'm also pretty stoked to be able to say that there are plans being made for Book Events where I get to meet you crazy wonderful people that make me smile everyday! The plans are tentative but it looks like there will be a couple events here in Los Angeles and possibly some in Northern California and New York City! Eeek! I will keep you posted on the details but if you're around, I would so love to meet you!
Other things I'm feeling pretty blessed for are: That satisfied feeling you get after a productive day of work; the fact that I have a job that allows me to work alongside my best friend/husband; being able to nuzzle my face in the soft fur around Samantha's neck (and that she lets me do this even though she'd much rather I be rubbing her belly); this interview I did about vegan travel over at The Vegan Word; the fact that it's cool enough to wear boots but still warm enough that I can enjoy a smoothie for breakfast every morning; the fact that all the blurbs are in for my book and I feel so blessed I feel like crying every time I read them; this blog and all of you lovely people who read it and for all of the kind words of support and encouragement you send my way (you, yes YOU, seriously are one of the reasons I smile each day).
I'm also thankful for Thanksgiving-food season and I'm starting with these bad boys: Maple Hazelnut-Crusted Tempeh Cutlets. What you're looking at is a preview of my Thanksgiving dinner (yes, I'm plotting planning this far in advance). I'll likely be "testing" them out several times before then just because they're so dang good. Like, "the-best-tempeh-I've-ever-had" good. These tempeh triangles are first steamed, then simmered in a savory & sweet sauce laced with maple syrup, then coated in chopped hazelnuts, and lightly pan-fried or baked. It's sumptuous and satisfying and the crunchy coating over the tender tempeh will have you wishing you made extra for leftovers. If you have friends or family members who are questioning your plant-based lifestyle, you can quiet them down with one taste of this delectable main course. If you're gearing up for a day of giving thanks, this recipe is right where you should start.
Ingredients
- two 8-ounce packages of tempeh
- 1/4 cup vegetable broth
- 1/4 cup liquid aminos
- 1/4 cup maple syrup
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 cup hazelnuts
- 2 tablespoons nutritional yeast
- 2 tablespoons cornmeal
- 1 cup almond milk
- 1 cup cornstarch or arrowroot powder
- canola or sunflower oil for frying or oil spray for baking
Instructions
- Chop each tempeh block in half horizontally and then chop each half diagonally so you have 8 triangles.
- Fill a large shallow sauce pan with a couple inches of water and fit with a steamer basket. Place the tempeh triangles in the steamer basket and cover with a lid. Bring to a boil and then reduce to a simmer. Let the tempeh steam for 15 to 20 minutes, flipping the triangles once halfway through. Once steamed, remove the steamer basket from the pan (keeping the tempeh in the basket) and set aside while you prepare the next ingredients.
- Dump the remaining water from the large shallow saucepan. Combine the vegetable broth, liquid aminos, maple syrup, sage, and thyme in the pan and stir to combine. Place the tempeh triangles in the pan and bring the sauce to a boil. Once boiling, reduce the heat to a low simmer. Let the tempeh simmer in the sauce for 10 to 12 minutes, flipping them once halfway through. Remove the pan from the heat and let the tempeh cool while in the remains of the sauce.
- Place the hazelnuts in a food process and process until you have a very coarse flour (some larger chunks are okay). Add the nutritional yeast and cornmeal and pulse a couple times to incorporate. Transfer to a shallow bowl.
- Pour the almond milk in one shallow bowl and the cornstarch/arrowroot powder in another. Place the 2 bowls, along with the bowl of hazelnuts, in a row, starting with the milk and ending with the hazelnuts. Line a baking sheet with parchment paper.
- One by one, lightly dip the tempeh in the milk, then dredge in the cornstarch/arrowroot powder until completely covered. Tap off any excess powder and quickly dip the tempeh back in the milk before placing in the bowl of hazelnuts. Pat the nut mixture onto the tempeh until all sides are coated. Place the tempeh on the prepared baking sheet. Repeat until all cutlets are coated.
- Pour some oil into a frying pan, just enough to coat the bottom, and heat the pan over medium heat. Once the oil begins to shimmer, place 4 cutlets in the pan. Let the cutlets cook for about 2 minutes on each side or until the coating is crisp and golden/just beginning to brown. Add more oil if necessary and repeat with the remaining cutlets. Serve immediately and enjoy!
- Before you start coating the cutlets, preheat the oven to 400 F. Once the cutlets are coated, bake for 20 minutes, flipping once halfway through. Serve immediately and enjoy!
- Leftovers can be chilled in an airtight container for 3 to 4 days.
What are the little things that you're thankful for?
Photography by Chris Miller
Caitlin
HOW EXCITING!!! i am so happy for! so many things to be grateful for AND the best christmas present everrrr.
keepinitkind
Thank you SO MUCH, Caitlin! Your enthusiasm always puts the biggest smile on my face. 🙂
michelle micci
Kristi
I am so happy for your success, couldn't happen to a nicer person. I will try and make one of your events in LA. This recipe looks so good!
keepinitkind
Thanks so much, Michelle- I would love to see you there! There's going to be one the 2nd weekend of December and one the 2nd weekend of January (maybe). I'll keep you posted. 🙂
Cadry
That's such awesome news that your release date has moved up!!! I can't wait to buy it! Also I'm very excited about your tour cities; however, there seems to be one obvious and glaring omission. Isn't Iowa pretty standard on tours these days? According to my sources, it is. Don't worry. I'd be happy to help you with any necessary arrangements. 🙂
keepinitkind
Well, I will have to talk to the publisher about this obvious oversight! 🙂 Thank you, Cadry!
Nicole
Exciting news! Congrats. That's super amazing that you're planning a tour already - not many authors get to do that anymore. If you want to visit Toronto, Canada, I'm happy to host you!
And, these cutlets look amazing - pinning them now!
keepinitkind
Thank you, Nicole! I wouldn't exactly call it a tour. It's more like the publisher is arranging events in cities where I'll be traveling to. I will definitely keep Toronto in mind, though. 🙂
sarah
So cool, Kristy! You should probably bring that book tour up to Portland. Powells would be a great place to promote your book! Also then we could eat food together.
keepinitkind
Portland may be an option in the next year! And I'm especially on board if it means we can eat some food together! 🙂
Tracey @ A Taste of Trace
Great news about your cookbook - I can't wait to buy it! And this recipe looks phenomenal! I'm thankful for my passion in cooking & that I never get bored of trying new recipes (ie. this one!)
keepinitkind
Thank you so much, Tracey!
Bobbie || the vegan crew
So exciting! And I must try the tempeh -- it looks amazing!
keepinitkind
Thanks, Bobbie!
valentina - sweet kabocha
This recipe is a killer!!! I have to buy some tempeh NOW!!!! 😀
keepinitkind
Yes, NOW! Go! 😉
The Vegan Cookie Fairy
I'm so happy for your success! All very well deserved, I couldn't think of anyone who deserves a happy life more than you do.
I'm thankful that I've got a decent job, my cat, and the chance to have my recipes published as ebooks. And autumn is in the air! When I go to work I see the sunrise over the hills, and when I come home in the evening I can see those same hills basking in golden sunlight at the end of my street. It's magical. I'm so thankful for where I live.
But anyway, on to the recipe - I'm not a big tempeh fan, do you think I could achieve the same effect with tofu? Or would the tofu get too soggy and crumble in the almond milk?
Richa @ veganricha.com
Congratulations!! perfect timing indeed! Good luck with the launch and the events!! You are going to have a very busy December! Awesome blurbs for the book!
i am currently too stressed to think straight, but i am thankful to have hubbs around to take the edge off and change up the perspective!
Karissa @ Vegan À La Mode
Yay congrats on the book coming out earlier than planned!! I can't wait to order my copy and give the book as Christmas presents to my family 🙂 Hope you have some book tour events in San Diego, I'd love to meet you!
Alex @ DelishKnowledge
I can't wait for your book!!!! So excited that it will be available to gift for the holidays! Hope you make it to Nor Cal! 🙂
keepinitkind
Thanks, Alex! I will be coming to NorCal but the dates are still pending. 🙂
The Peace Patch
Supercool that they moved up your book release date! You must be counting the days in your sleep...I know I would! Many thanks for the recipe...I love nutcrusted anything, especially for big family dinners where I want to impress everyone with yumful vegan magnificence. Cheers!
keepinitkind
Thank you so much!
Janet
Since you will be in Northern California, you may as well just head on up to Portland, Oregon. You will get a great big welcome here! Congrats on your book, looks delicious!
keepinitkind
Unfortunately, due to time constraints, we won't be able to do both in the same trip. We do hope to make it up to POrtland, though- we absolutely love it there!
Thalia @ butter and brioche
Almost every single night I eat tempeh.. it's probably my favourite vegetarian protein. Thanks for the great recipe, I have never cooked tempeh this way before. Definitely need to try the recipe!
John
made this tonight, very tasty! I am looking forward to trying some of your other recipies.
keepinitkind
Awesome- so happy you liked it! 🙂
Malgorzata
Is it necessary to steam, then simmer tempeh? I understand, steaming is to remove bitterness, if any, so does simmering. I like the recipe, just would like to clarify.
Awaitng your book 🙂
keepinitkind
Thank you so much! I usually do only simmering when I'm crumbling the tempeh into small pieces. When I'm cooking larger pieces of tempeh, like these, I prefer to steam it first because it not only removes the bitterness, but makes it moister, more tender, and it seems to absorb more flavor (though, I could be just imagining that part).
Malgorzata
Thanks for explanation.
Joy
We made these - tough as shoe leather.
keepinitkind
I'm really sorry to hear that. Can I ask- did you happen to bake them or fry them? Baking them can dry them out a bit more than the pan-frying method, but they shouldn't have been that tough. Also, did you steam them for the full amount of time prior to searing them in the sauce? I'm just curious. Thanks for the feedback.
Katie
This recipe was delish! Made it for friends for NYE dinner and everyone loved it! I also picked up your book over the holidays. It is awesome and have already tried several recipes.
Happy New Year!
Katie
Katie
I just read an earlier comment about the toughness. I wanted to let you know I baked mine and they were still not tough. Maybe slightly drier, but no complaints and perfect with parsnip mash!
Ariana
Wow, these look absolutely amazing!! This is definitely a great way to enhance tempeh. Yummy!
Alanna Brides
Hey there thanks so much for sharing this recipe and congratulations! I was just wondering what would be the best way to reheat these? I'd like to make them tonight but way them tomorrow.
keepinitkind
I think I've reheated them in the oven, covered in foil, or in the microwave in a slightly ajar, covered container. Good luck!
Stacey
This is has been a Thanksgiving staple the last few years. Looking forward to making it again. It's AMAZING. Am making a bigger batch this year as the carnivores love it, too! Thanks for your brilliance!
Cathy
Can you use tamari instead of liquid aminors, and flour in place of cornstarch/arrowroot or is there a reason why cornstarch would be better? Thanks!
keepinitkind
Tamari can be used instead of liquid aminos, though a starch needs to be used rather than flour. One cannot be substituted for the other.
Nicole
I really loved these, my only thought is I'd love some sort of sauce for them. They kind of left me with the satisfaction of old guilty pleasure foods like chicken fingers without the deep-seated shame and sadness of chicken fingers (and the unhealthiness), but I'd love if you had a sauce suggestion--especially one I can cook up (and hopefully one that isn't too spicy because I get heartburn so easy...)! 😀