Marinade for tempeh:
-1/4 C Tamari Soy Sauce
-1/4 C Rice Vinegar
-1/8 C Water
-1 Tbsp Honey (heaping)
-2 cloves garlic, minced
-1/2 inch piece of ginger, minced
-some olive oil
~1/8 tsp of each: ground pepper, chili flakes, cinnamon, ground clove
I cut an 8oz piece of tempeh into thin wedges (about 8-10 pieces) and lightly scored them with a knife. And let them marinade for 2-3 hours, flipping a couple of times. Then cooked them in a non-stick pan until crispy.
For the potatoes I loosely copied the "Crash Hot Potato" recipe from the VeganYumYum blog. I boiled some medium round yellow potatoes until soft. As an experiment in flavor, I used a veggie bouillon cube in the boiling water (it didn't end up making much of a difference). Once soft I put them on an olive-oiled baking sheet and did the "smashing" with the lid of a glass jar. Having a larger surface area to smash with helped keep the potatoes intact instead of crumbly. Spices aplenty (I bet any spice you love on potatoes will do great!) on the top of these some as some more olive oil and then into the oven at 350 for ~20 minutes or until the spuds get a cooked crispy look. When the potatoes were done I added some Earth Balance because it is delicious.
I roasted the Asparagus with olive oil, lemon, and course grain sea salt in the oven at the same time as the potatoes. 10 minutes was all they really needed and I think mine were a little overdone. Still tasty, though.
Most surprising to me was how well the potato complimented the tempeh! I will definitely make this again.
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