Tempeh Sausage and Cornmeal Waffle with Mushroom Gravy

Adge and I have won at brunch! This is a cornmeal waffle from the vegan brunch cookbook (with less sugar and diced serranos added), some tempeh sausage triangles, and classic mushroom gravy. All three recipes are easy and come together really quickly if you already have the sausage spice mix on hand for the tempeh.

Chili Tamarind Tempeh

This is an umpteenth variation on the braised tempeh I always make, and maybe the best yet. It's delicious and easy. I served it over rice with steamed kale, garnished with scallions, cilantro, and sesame seeds.

Chili Tamarind Tempeh

Ingredients
oil
1 block tempeh, cut into small triangles
1/2 onion, sliced
3 cloves garlic, minced
1 small red chili, sliced
1 TB ginger, mined
1 TB tamari
1 tsp tamarind extract
1 tsp lemon juice
1 tsp sugar
3 TB water
1 stalk celery, sliced
scallions, cilantro, and sesame seeds for garnish

Instructions

1. Heat oil in large frying pan, then add tempeh and pan fry on each side until golden brown.
2. Move tempeh over to one side and on the other side, add the onions and saute until a bit soft.
3. Add garlic, chili, and ginger to onions and continue sauteing. Then mix together with the tempeh.
4. Mix tamari, tamarind, lemon juice, sugar, and water together then add to frying pan. Also add celery. Cook uncooked over medium heat so that the liquid cooks off.
5. Serve hot with garnishes. Serves 2-3.

Chocolate Beer Waffles

...plus strawberry coconut ice cream. Let's not even pretend this is anything but dessert.

The recipe for chocolate beer waffles can be found in the Vegan Brunch cookbook.