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Lilly’s Table

 
 
Kale Mashers (aka Colcannon)
Sweet & Sour Cabbage
© Lillys-Table.com Photo of Whiskey Soaked Tempeh
 

Tags: Vegan Nut Free Dairy Free Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Whiskey Soaked Tempeh

from Jameson Tempeh with Sweet & Sour Cabbage & Colcannon, the Week of March 11, 2012.
View the previous or next recipe for this meal.

If you love whiskey and appreciate tempeh, you will enjoy them boozy-style. The longer the tempeh has to soak the more dense they will become with the marinade. They are simply seared after that, so they do contain a bite of alcohol, making this an adult-friendly dish.

Ingredients

  • 2 ounces jameson whiskey
  • 1 teaspoon dijon mustard
  • 2 cloves garlic, finely minced
  • ¼ teaspoon salt
  • 8 ounces tempeh
  • 2 tablespoons vegetable oil (high heat)

Serving Size: 2 People

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Preparation Instructions

Combine the whisky, dijon, garlic, and salt. Cut the tempeh into 4 pieces and poke with a toothpick in a few spots.

Pour the marinade on top and flip over every 5 minutes until mostly absorbed.

Heat oil in a skillet or cast-iron pan over medium heat. Add the tempeh to the oil and sear on each side.

If you want less of the alcohol taste, cover and toss in an oven at 350 for about 10-15 more minutes.