This dish has all the makings of something that I would love, so, for that reason and that reason alone it exists. (HA!) I’ve been playing with this recipe for the better part of this year, not because it’s some grandiose experiment but rather because I wanted to impart flavors that I feel would not only work well together but would achieve what I had in my mind from the onset: A Mexican style Tempeh ‘dog’.
Essentially this is sort-of-like-a-hot-dog but so not like a hot dog that I didn’t want to call it that outright – the flavor doesn’t come to matching what I remember a hot dog should taste like. (And mind you, it’s been a long while since that went down – and I’m not even sure if I care about that taste anymore)
It wasn’t until I realized that I was not put on this earth to impart the flavors of hot dogs into Tempeh. Instead, I wanted to achieve what most Mexican food does so well. Layers of complimentary flavors working together to create the dish as a whole. And I think I’ve done that. Well, I did for my palate anyways – you be the judge.
As with any Tempeh dish I make, I start by blanching it in the way that I showed in a previous post, so please reference that here. Second, I marinate the Tempeh, sear it in a pan with oil and use the marinade as a braising liquid to impart even more flavor. Third, I add Guacapico & Vegenaise – two toppings that would make a shoe taste good, to impart maximum flavor!
Can you tell I love this recipe? I’m literally self back-patting a hole in my shirt. Ha!
Tempeh Dog A La Mexicana
1 TBS Canola Oil
Marinade & Braise
1/4 cup Water
1 TBS Soy Sauce
1 TBS ketchup
1 TBS Tomato paste (or more ketchup)
1 tsp agave Nectar (or 1/2 tsp sugar)
I tsp canola oil
1 tsp nutritional yeast
1/2 tsp ancho chile powder (or chili powder of your choosing)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp Cumin
pinch of salt
1. Cut (cooled) blanched Tempeh into four uniform horizontal (long pieces)
2. Whisk all of the Marinade ingredients in a bowl until thoroughly mixed.
3. Lay your your Tempeh in a long square pan (I use a loaf pan) and cover with marinade.
4. Allow to marinate in the fridge for (at least) 1 hour, turning halfway through – the longer you marinate the better – obviously.
5. Heat oil in a 12 inch frying on Medium High Heat.
6. Sear Tempeh for a couple of minutes a side (or until lightly charred).
7. Slowly drizzle marinade over seared Tempeh (be careful it could splash up) and using tongs, move tempeh around in the braise (careful not to break them).
8. Lower heat to low – allow most of the liquid from the marinade to cook out.
9. Lightly Dress hot dog buns with Vegenaise, Add your tempeh and top with Guacapico.
8. Then eat all four by yourself. Don’t share.