Laurel’s Pecan Tempeh Cutlets

2 Packages tempeh

MARINADE:
1/2 cup water or veg broth

¼ cup soy sauce

1 tbs. olive oil

3 tbs. nutritional yeast flakes

½ tbs. poultry seasoning

1 tsp. garlic powder

1 tsp. onion powder

Cut tempeh into strips and pour marinade over. Cover and refrigerate overnight.

COATING MIX:
1 cup crushed or finely chopped pecans

¼ cup flour

¼ cup nutritional yeast flakes

½ tsp. salt OR NONE if nuts were salted

A few dashes of any pepper: cayenne, black, or white.

When you’re ready to cook: Preheat oven to 400. Place tempeh and coating in a shallow dish and coat each piece. Spray or a cookie sheet with oil or vegetable shortening. Set coated tempeh strips on sheet and spray tops with oil. Bake until bottoms are golden brown, approx. 15 minutes. Turn once using a metal spatula and cook 15 min. more. Other Options: Use extra firm tofu instead of tempeh and use cornmeal instead of pecans. Serve over Mimi’s Mashed Potatoes or over linguini and veggies.

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