Down at the Vegicano Test Kitchen we eat a lot of Tempeh. Not only because we enjoy it immensely (obviously) but because it seems to be on sale quite often, and when it is we buy it up like crappy TVs on Black Friday.

You see, Tempeh and I started out shaky, but now, not only have we learned to live harmoniously – I’d even go so far as to say that we’re involved. As I stated above, I eat it quite a bit, so, I’m always of looking for new and exciting ways to utilize it (and of course) enjoy it. Now, most of what I make with it doesn’t make the blog, and as much as I’d like to fib and say that all I eat is Vegan Mexican food – I don’t. (My instagram account can definitely attest to that). You see, me and food are in love. El You Vee!

This recipe utilizes the flavor of both tomato and chipotle (something I use quite a bit) and places it in a hot dog bun. From there I add Guacamole (Excellent!!!) and cabbage slaw – just typing this gets me mad excited!

Now, there isn’t a comparable Mexican dish to this, it just utilizes familiar Mexican ingredients and flavors. And, when you’re hungry, and you’ve got a skyscraper of tempeh in your refrigerator you make things work – Tim Gunn style!|

Perrito de Tempeh Enchilado; Spicy Tempeh (Dog)

8 oz of Tempeh (blanched as I do here)
4 (Vegan) Hot Dog Buns
Guacamole (My Recipe Here)
Simple Cabbage Slaw (Recipe Below)

Marinade & Braise
1/3 Cup Water
1 TBS Tomato Paste
1 TBS Adobo (from Can of Chipotle peppers)
2 tsp nutritional yeast
1 tsp canola oil
1 tsp agave nectar (or 1 tsp sugar)
1/2 tsp hot sauce (I prefer Tapatio)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper

1 TBS Vegan Margarine (to be used after not in marnade)

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 dish (I use a glass 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 and add your TBS of Margarine; move tempeh around with tongs.
9. Lightly Dress hot dog buns with Vegenaise, Add your tempeh and top with guacamole and slaw (recipe follows)

Simple Slaw

1 (heap) cup Shredded (Purple or White or combination of the two) cabbage
1 (heap) tsp Vegenaise
1 tsp Fresh Lime Juice
1 (heap) tsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste.

1. In a medium bowl add your cabbage, cover in lemon juice, vegenaise and nutritional yeast.
2. Using a spoon or fork lightly toss all of the ingredients to incorporate evenly.
3. Salt & Pepper to taste.