We had an "Academy Award Winning Appetizer Party 2010" and this is one of the appetizers that was featured...and the winner is "Tim's Tempting Tempeh-Nadas"! This was the first time we tried this recipe and it won't be the last! In fact, we also made these for Deb's birthday celebration in March 2010! After spending the afternoon at the pool, we served these poolside and proposed a toast to the birthday girl!
*Makes a dozen or more, depending on how big you make them. We use a large circle cookie cutter or a pint glass.
*We usually double this recipe to use up an 8 oz package of tempeh. If you just can't finish them all, freeze uncooked remaining Tempeh-Nada's until you are ready!
The dough (takes time, but worth every minute):
2 c unbleached flour, plus 1/4 c for flouring your work surface
3/4 c cold water
1-1/2 T "Earth Balance" buttery sticks or spread, room temperature
*If you have a food processor, use it!
Pour flour into a large mixing bowl and slowly add water. Mix together creating a firm ball. Knead dough for 5 minutes, wrap in plastic wrap and refrigerate for approx. 20 minutes. While the dough is in the refrigerator, prepare a floured surface and a floured rolling pin.
Remove dough from the refrigerator, unwrap and roll it out until you have a smooth, even square approx. 1/4" thick. Spread dough with "Earth Balance" buttery spread or sticks, fold in the corners so that they meet in the middle, then roll out again. Repeat this one more time to mix the "Earth Balance" buttery spread or sticks into the dough. Form the dough into a ball again, wrap in plastic wrap and refrigerate for another 20 minutes.
The filling:
2 T canola oil, plus at least 1/4 c for quick frying
1/2 c tempeh, crumbled
1 T onion, chopped
1 t green chile pepper, chopped
1/2 t liquid smoke
1 t paprika
1/2 t garlic, crushed
1 t Vegan dark brown sugar
1/4 c green or red bell pepper, chopped
1/2 t ground cumin
In a frying pan heat 2 T canola oil, add crumbled tempeh and onions, stir and cook for 2 minutes. Add chile pepper, liquid smoke, paprika, garlic and brown sugar. Continue to simmer and add bell pepper and cumin. Cook for another 5 minutes, turn off heat and leave mixture in pan.
Remove dough from the refrigerator and roll out onto prepared surface until 1/8" to 1/16" inch thick (if you doubled the recipe, cut ball of dough in half and roll out each half individually). Cut dough into circles, place 1-2 t tempeh mixture into the center of each circle and fold over, creating a half moon shape. Pinch edges to seal.
Over medium high heat, in a separate frying pan, add remaining canola oil (approx. 1/4 c). Carefully place Tempeh-Nadas into hot oil. Using tongs, fry each side until light golden brown. Place on a plate with a paper towel and serve immediately!
*We like to dip them in sweet chili sauce. You can buy Vegan store-bought sauce, but if you have time you can make your own.
Makes 3/4 cup sweet chili sauce
1/2 c rice wine vinegar
1/4 c Vegan dark brown sugar
2 T low sodium soy sauce (Balsamic vinegar or liquid aminos for low sodium)
2 cloves garlic, crushed
1 t crushed red pepper flakes
In a small saucepan, combine all ingredients and bring to a boil. Reduce to medium heat and simmer for 10 minutes. Allow to cool and serve.
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