The reasons we've become vegan are animal rights, environmental ethics, and health. In future posts I'll discuss each issue in more detail but for now, in this "coming out" post, I just want to keep it simple. So far we are about a month into our veganism and we feel great. We were never major meat eaters to begin with and were mostly vegetarian before so the transition hasn't been difficult, but I know that's not the case for everyone. It definitely helps to have vegan cookbooks and websites at hand to find tasty recipes, like this one from the potty-mouthed folks at Thug Kitchen:
Gather all your ingredients:
- 8 ounces of tempeh
- 1 teaspoon olive oil
- ½ cup vegetable broth or water
- ¼ cup sherry vinegar, rice vinegar, or, apple cider vinegar (I used rice vinegar)
- 3 tablespoons tamari or soy sauce (I used soy)
- 2 tablespoons of smoky hot sauce (I used sriracha but will use something else next time for more smokiness)
- 1 tablespoon lemon juice
- 3 cloves of garlic
- black pepper
In a bowl dump all the ingredients together except for the tempeh and olive oil; this will be the marinade.
While the tempeh is marinating make a side salad. Our go-to side salads consist of romaine lettuce, a mixture of baby spinach and baby kale, thinly sliced onion, tomatoes, carrots, and cucumbers with a handful of sesame seeds thrown on top. Our go-to salad dressing is one part balsamic vinegar to three parts olive oil, minced garlic, and lemon juice, with a sprinkle of brown sugar and black pepper mixed in.
Then cut the tempeh width-wise, into thin, half inch strips.
Put the sliced tempeh into a shallow container, pour all the marinade over it, and let it sit for thirty minutes.
Once the tempeh has marinated (save the marinade!) brown the slices with a little bit of olive oil over medium heat in a pan on the stove for about 5 minutes per side. If it starts to look dry then pour a little marinade over it while it cooks.
When the tempeh is brown (ours came out light brown, which is fine) it's ready to be layered in a sandwich. I used hummus and parts of the salad, minus the carrots and dressing, for ours.