This week on Hive top chef the theme is mustard.
Mustard is one of my all time favorite condiments. I think it may have something to do with my childhood and hotdogs.
The city I grew up in even had a mustard factory and we also had a mustard festival which I never went to.
I had some tempeh in the fridge as usual which is a plantbased staple. The thing about tempeh is that it can work with any flavors in my opinion.
I wanted to create a dish that resembled mustard coated chicken which, when I ate chicken, I had made a couple of times. In those days I just coated the chicken with mustard and stuck it in the oven. This time I wanted it to be saucy.
The recipe is approximate. I kind of make things up as I go along but I will give you a guideline of what I used.
Tempeh in mustard sauce
2 squares of tempeh
1 chopped red onion
4 cloves minced garlic
1 cup grainy mustard
1 tablespoon yellow mustard
1 teaspoon thyme
1 cup maple syrup
1/2 cup apple cider vinegar
1/2 cup chopped parsley
1 liter of vegetable broth (more or less)
Before making the sauce I covered the cut tempeh pieces in the vegetable broth. After bringing it to a boil it was simmered for around half an hour.
When that was cooked I reserved the leftover broth and put it aside. I started to make the first part of the sauce to coat the tempeh for grilling.
After browning onions and garlic I added the rest of the ingredients.
After it was cooked down I blended it to make it pastier.
I added salt to my liking then spread it on each piece of tempeh.
I didn't have the opportunity to grill this on fire, so I used my handy electric grill. If my oven was fully functioning I would have just put it in there. This was good for grill marks anyway.
With the leftover mustard mixture and some of the broth I made a mustardy gravy which was great with the mashed potatoes that I mashed with some of the leftover broth instead of butter.
At the end I realized that this was fairly low in fat. Mustard is fat free and aside from the saute oil, there was no other fat which I need to cut down. I've been eating French fries at work which I always vow not to do.
This was very filling for me so I thought there would be plenty left for later but I discovered that Marc had eaten every piece of tempeh. I was going to make sandwiches but he put the kibosh on that plan.
Thanks for stopping by!
design by: @KidSisters