SMOTHERED TEMPEH STEAKS
Cube Steak. Have you ever had smothered cube steak? It was one of my favorite dishes Mama Paige made when I was younger. It was savory, smothered in gravy, and served over rice. Can a dish get any better than that? Since this April Collection is inspired by Easter, I thought it would be a great time to “veganize” this family favorite. It’s the perfect family meal when you are serving 2 people or 6 people.
Instead of cube steak, I will be using tempeh. You may have seen tempeh used in many of our recipes. I like to use it as a meat alternative, especially in heavy dishes like these. While tempeh has a nutty flavor, it absorbs flavor well. Making this fermented block of soy seeds a good alternative to red meats. Not a fan of tempeh? You could also use mushrooms (another one of my favorites) or tofu slices. Either would be just as good in this dish.
This Smothered Vegan Cube Steak recipe is also easy to store and makes for great leftovers. You can keep slices in the refrigerator for up to 5 days. If you get tired of serving the tempeh slices over rice or potatoes, try them in a sandwich! Warm up the tempeh slices and add them onto a French baguette with vegan Swiss cheese, arugula, and tomato. It is um um good! You can thank me later.
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A FEW TIPS FOR THIS RECIPE.
This was my first time making this dish. Here are a few tips that I noted when making this dish:
1. Slicing the Tempeh: When slicing the tempeh into 12 slices, I turn the block horizontally. Then, cut it into 6 equal parts. Next, I cut each part in half – making 12 slim slices of tempeh. Slicing this way helps to keep the block from crumbling.
2. Make the Gravy Your Own: In this recipe, I added bell peppers, garlic, and onion to the gravy. If you are looking for a heartier gravy, I would also recommend adding mushrooms. This adds a little extra protein to the dish and some delicious flavor.
3. Side Options: In the recipe, I suggest serving the Smothered Vegan Cube Steak with rice. However, this dish is also great with mashed potatoes, pasta noodles, or cauliflower. You just need something that tastes good with gravy.
Helpful tools.
Smothered Tempeh Steak
Ingredients
- ¼ C. Johnny Fleeman’s Gourmet Steak Marinade and Seasoning
- ½ Tbsp onion powder
- ½ Tbsp garlic powder
- 1 Tsp ground black pepper
- ½ Tsp ground sage
- ½ Tbsp ground cumin
- ½ Tbsp ground mustard
- 1 Tsp nutritional yeast
- ½ Tbsp beef broth base
- ½ Tbsp paprika
- 1 block of tempeh – 8oz, sliced into 12 slices
- 2/3 C. Unbleached all-purpose flour
- Salt to taste
- Pepper to taste
- 1/3 C. vegetable oil
- 3 cloves of garlic - minced
- ½ white onion – sliced into strips
- ½ green bell pepper – sliced into strips
- 1 C. remaining flour from tempeh breading mixture
- 2 C. dairy free milk
- 1 Tbsp Beef broth base
- Remaining marinade
- 2 Tbsp Johnny Fleeman’s Gourmet Steak Marinade and Seasoning
Instructions
- Whisk tempeh marinade ingredients together—everything under tempeh marinade but the tempeh.
- Pour marinade over tempeh slice. Toss slices around in the marinade. Let sit covered in the refrigerator for 5-8 hours.
- In a frying pan, heat oil over medium-high heat. The oil should cover the bottom of the pan.
- Mix tempeh breading. Coat each slice in breading. Carefully place breaded slices in hot oil. Fry on each side for 2-3 minutes. Slices should be golden brown.
- Carefully remove the crispy slices from the pan, turn the heat down to medium-low.
- Add garlic, green bell peppers, and onions to the pan. Saute until onions are almost transparent.
- Add a cup of the remaining tempeh breading mixture. Stir until the flour absorbs the oil and stick to the onions and pepper.
- Add dairy-free milk. Whisk in the pan until smooth, and there are no lumps. Add beef broth base, remaining marinade, and Johnny Fleeman’s Gourmet Steak Marinade and Seasoning. Mix well.
- Reduce heat to a simmer. Add tempeh slices to the gravy. Let simmer for 5 minutes.
- Serve over rice.
