This recipe is part of the Thanksgiving series 2013. For more info on that series, you can check it out here. Though this recipe is perfection for Thanksgiving (or any holiday), it would be super awesome any time.
I remember the first Thanksgiving that I was a vegetarian, my sister had also recently become one. The setting was some time in the 90s. My mom got us a tofurkey so we could still have a Thanksgiving meal. It was so sweet of her to do, and we were pretty excited to eat it. It only took one bite to know why tofurkey has kind of a bad rep. It might have been the worst thing I ever tasted. It was so bad, that it was hilarious. We joked about it for years, and used it as a threat when we were annoyed with one another.
While that brand might have improved over the years, I have never had the courage to try it again. But ever since I have discovered tempeh I have been wanting to use it as a turkey stand in. It works so well! And it’s amazing slathered in gravy. I call that a winner.
My tips and tricks used in this recipe:
- This is rubbed with poultry seasoning to give you that thanksgiving flavor. After cooking this up my whole house smells like thanksgiving.
- Crisping up the tempeh takes very little time, maybe 10 minutes total. You can rub with the spices the day before, so you can just throw it into the pan when you are ready to eat it. Or you can crisp it up in advance and warm it on the stove or in the oven the day of
- In my experience, crispy tempeh is something (almost) anyone will eat. I even get requests for it from meat eaters!
- 1 – 8 oz package Tempeh
- 1 teaspoon Poultry Seasoning (check the ingredients, this is the one I used)
- 2 teaspoons EV Olive Oil
- Cut the tempeh in half lengthwise then in half on the thin side to make thinner slices
- Rub the tempeh with the seasoning
- In a medium pan heat the oil, add the tempeh and cook until golden brown, about 5 minutes on each side