Tuesday, October 18, 2016

Cook: Red Wine BBQ Tempeh and Shrooms

My good friend Chef Chloe (I use the word "good" here loosely) posted a recipe for Red Wine Seitan BBQ in one of those Men's Fitness magazines. I think it is the one where men dress up in tight bathing suits and lean up against various sports cars in provocative poses. I came across the recipe not because I have a closet subscription to the magazine, but because my phone stalks all my searches and then inundates me with articles featuring all my favorite key words (like fantasy baseball, vegan and Donald Trump).

Normally I let Chef Chloe do her thing and just roll with it. But I was withdrawing hard from a night of pizza and seitan eating and I couldn't bear the thought of more gluten than necessary entering into my digestive system. So I decided to replace the seitan with a mixture of tempeh and portobello mushrooms. Go with seitan, do the tempeh mushroom mixture or add your own spin on things. Doesn't matter. The key here is Chef Chloe's BBQ sauce. It is absolutely stunning.

Red Wine BBQ Tempeh and Shrooms (adapted slightly from Chef Chloe)
(printable version)

For the Tempeh and Shrooms:
-tempeh block, cut into minute cubes
-1/2 cup of portobello mushrooms
-1 cup ketchup
-¼ cup dry red wine
-1 tbsp balsamic vinegar
-1 tbsp brown sugar
-1 tsp Dijon mustard
-1 tsp onion powder
-½ tsp black pepper
-olive oil
-1 large shallot, thinly sliced
-3 scallions, thinly sliced

For the caramelized onions:
-1 large onion, thinly sliced
-2 tsp pure maple syrup
-sea salt

For the sandwiches:
-4 ciabatta rolls
-1 cup arugula
-1 small tomato, thinly sliced

1. Make the caramelized onions: In a large skillet, heat olive oil over medium heat and add onion. Season onions to your liking with sea salt. Place them in a skillet and stir frequently until they are very soft (about 20 minutes). Add maple syrup and let cook one additional minute. Set aside.

2. To prepare the BBQ tempeh and shrooms: In a bowl, whisk together ketchup, red wine, vinegar, brown sugar, mustard, onion powder, and black pepper. Set aside. In a large skillet, heat olive oil over medium-high heat and cook shallots, tempeh and shrooms until lightly browned. Add the sauce and scallions to skillet. Reduce heat to low, and gently simmer until sauce has thickened (about five minutes).

3. To prepare the sandwiches: toast ciabatta rolls. Layer some arugula, tempeh mixture, tomato, and caramelized onions on each roll. Eat it while leaning on your car provocatively wearing only some sexy underwear.