Cookin' Crunk: Eatin' Vegan in The Dirty South by Phillips Bianca

Author:Phillips, Bianca [Phillips, Bianca]
Language: eng
Format: epub
Publisher: Book Publishing Company
Published: 2013-07-10T00:00:00+00:00

Per serving: 259 calories, 17 g protein, 7 g fat (1 g sat), 31 g carbs, 531 mg sodium, 191 mg calcium, 4 g fiber

This down-home dish was adapted from a recipe entitled “Tangy Pork Chops” in an old spiral-bound church cookbook in my mom’s vast cookbook collection. Serve this dish over brown rice or your favorite whole-grain pasta.

Tangy Tempeh Chops with Green Peppers

Advance preparation required

MAKES 4 HELPIN’S

MARINATED TEMPEH

8 ounces tempeh

1 cup water

3 tablespoons reduced-sodium soy sauce

2 tablespoons nutritional yeast

1 tablespoon brown sugar

1 teaspoon onion powder

TEMPEH CHOPS

1 tablespoon canola oil

1 small yellow onion, chopped

1 green bell pepper, cut into large pieces

2 stalks celery, chopped

1 can (14.5 ounces) no-salt-added stewed tomatoes

½ cup ketchup

2 tablespoons cider vinegar

2 tablespoons vegan Worcestershire sauce (homemade, page 10, or store-bought)

1 tablespoon sugar

1 tablespoon freshly squeezed lemon juice

Ground pepper

¼ cup water

2 tablespoons cornstarch

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