So- we had extra homemade seitan strips on hand so used that instead of tempeh. Same recipe of seitan as I have previously posted, cut into slices, and prepared the same.
Curried Tempeh Grilled Cheese with Mango Chutney Recipe
Makes 2 sandwiches
Ingredients
For curried tempeh
Half an 8 oz package of tempeh (or seitan)
¼-½ teaspoon curry powder*
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon oil
For curried tempeh
Half an 8 oz package of tempeh (or seitan)
¼-½ teaspoon curry powder*
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon oil
For the sandwich
4 slices of sourdough bread
1 tablespoon or to taste sweet mango chutney. Substitute with apricot preserves
4 slices of provolone or mozzarella cheese ( I used Provolone)
Handful of fresh arugula or baby spinach leaves or kale leaves, torn ( I used Arugula)
1 teaspoon butter
*curry powders vary greatly in their poteny and spiciness. So I really cant give you an exact amount.
4 slices of sourdough bread
1 tablespoon or to taste sweet mango chutney. Substitute with apricot preserves
4 slices of provolone or mozzarella cheese ( I used Provolone)
Handful of fresh arugula or baby spinach leaves or kale leaves, torn ( I used Arugula)
1 teaspoon butter
*curry powders vary greatly in their poteny and spiciness. So I really cant give you an exact amount.
Method
For the curried tempeh
1.Slice the tempeh lengthwise into ¼ inch thin pieces. You will need 6-8 slices, about 4 oz
2.Whisk together the curry powder, soy sauce and water in a bowl. Add tempeh to the bowl and gently toss so the marinade is coated well on the tempeh.
3.Cover and marinate the tempeh in the fridge for 30 minutes and up to 2 days.
4. Heat oil in a medium skillet and add the marinated tempeh. Also add any remaining marinating liquid. Cook on medium heat, flipping the tempeh occasionally, till all the liquid has boiled away and the tempeh is brown on both sides.
Now proceed with making the grilled cheese.
For the curried tempeh
1.Slice the tempeh lengthwise into ¼ inch thin pieces. You will need 6-8 slices, about 4 oz
2.Whisk together the curry powder, soy sauce and water in a bowl. Add tempeh to the bowl and gently toss so the marinade is coated well on the tempeh.
3.Cover and marinate the tempeh in the fridge for 30 minutes and up to 2 days.
4. Heat oil in a medium skillet and add the marinated tempeh. Also add any remaining marinating liquid. Cook on medium heat, flipping the tempeh occasionally, till all the liquid has boiled away and the tempeh is brown on both sides.
Now proceed with making the grilled cheese.
Shortcut curried tempeh: If you are in a hurry, skip the marinating and cooking of the tempeh. Leave out the water and oil. Simply toss tempeh in soy sauce and curry powder and continue with the recipe below.
For the grilled cheese
1.Use a small cast iron skillet or a garden brick as the weight for the grilled cheese. Cover the cast iron skillet or bricks with aluminum foil
2. Take 2 slices of bread and slather about 1/2 teaspoon (or more) mango chutney on both the bread slices
3. Place one slice of cheese on top of the mango chutney. Top it with 3-4 slices of curried tempeh and 6-8 leaves of arugula or baby spinach or kale
4. Cover with another slice of cheese, and the other slice of bread, chutney side down
5. Heat ¼ teaspoon butter in a non stick skillet on medium heat. Place the sandwich on the skillet
6. Put the foil covered weight (cast iron skillet or brick) on top of the sandwich. Make sure it is balanced sitting on the sandwich. Let the sandwich with the weight on top cook on medium heat till the bottom side is golden, about 2 minutes
7. Then remove the grilled cheese sandwich using a wide spatula, add 1/4th teaspoon more butter to the pan. Flip the sandwich over and cook the other side, with the weight on top, till it is golden.
1.Use a small cast iron skillet or a garden brick as the weight for the grilled cheese. Cover the cast iron skillet or bricks with aluminum foil
2. Take 2 slices of bread and slather about 1/2 teaspoon (or more) mango chutney on both the bread slices
3. Place one slice of cheese on top of the mango chutney. Top it with 3-4 slices of curried tempeh and 6-8 leaves of arugula or baby spinach or kale
4. Cover with another slice of cheese, and the other slice of bread, chutney side down
5. Heat ¼ teaspoon butter in a non stick skillet on medium heat. Place the sandwich on the skillet
6. Put the foil covered weight (cast iron skillet or brick) on top of the sandwich. Make sure it is balanced sitting on the sandwich. Let the sandwich with the weight on top cook on medium heat till the bottom side is golden, about 2 minutes
7. Then remove the grilled cheese sandwich using a wide spatula, add 1/4th teaspoon more butter to the pan. Flip the sandwich over and cook the other side, with the weight on top, till it is golden.
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