These tasty Maple-Miso Tempeh Cutlets from But My Family Would Never Eat Vegan by Kristy Turner are a perfect main dish for holiday meals.
I absolutely loved Kristy Turner’s first book But I Could Never Go Vegan, so I when I found out that she was working on a second book, I couldn’t wait to get my hands on it. But My Family Would Never Eat Vegan is full of over a hundred recipes that are sure please even the pickiest of eaters.
I’m sure well have family members who think vegan food is weird – picky-eater kids who don’t want to eat their veggies, relatives who don’t want to live without traditional family recipes during the holidays, and parents who think that a cookout without meat isn’t worth going to. But My Family Would Never Eat Vegan has recipes that please every one of them, and then some!
Kristy starts the book with some basics, such as what ingredients to have on hand in your vegan pantry, how to cook beans and grains, and what kind equipment is handy to keep in the kitchen. From there she goes into recipes for staples, such as salad dressings, cheese sauces, and bacon crumbles.
Most cookbooks are organized by meal-type, but the recipes in But My Family Would Never Eat Vegan are categorized by occasion, with comical chapter titles such “My Kids Think Vegan Food is Weird,” “If Forced to Choose Between Chicken Wings and Me, My Spouse Would Choose the Wings,” and “My Sister Thinks Vegan Baking is Something Only Hippies Do.” The recipes cover just about any occasion you can think of, from busy weeknights and kids’ weekend sleepovers, to holidays and summer barbecues. Kristy also includes tips for veganizing family favorites, and she includes a chapter of recipes to give as gifts, to show appreciation for family members who have welcomed this new way of eating. Her witty sense of humor shines throughout the book.
Most of the meals I cook are just for Dennis and I, and we’ve both been vegan for over 15 years, so I don’t have to worry about pleasing non-vegans. We can both be tough critics at times, and sometimes I just prefer my own recipes to those in cookbooks. That wasn’t the case with But My Family Would Never Eat Vegan though. We both loved each and every recipe I made, and when I presented him with a new dish, Dennis would excitedly say, “Looks good! Is this another one from that new cookbook?”
With any new cookbook, I almost always start with a mac and cheese recipe. If a book has a good mac and cheese, I know I’m going like it. Kristy’s recipe did not disappoint! The Hidden Veggie Mac & Cheese, was indeed full of hidden veggies, but no one would ever know. It’s a great recipe for sneaking in extra vegetables.
One of Dennis’s favorite meals is vegan huevos rancheros, so I made Kristy’s Tofu Rancherous next. This meal was so easy to make, and it was super tasty. It’s traditionally a breakfast dish, but we like having breakfast for dinner, so we had it on a weeknight, and it came together in just minutes.
The Beer-Marinated Portobello Tacos with Avocado-Corn Salsa were absolutely perfect for Tacos Tuesday, and the Maple-Miso Tempeh Cutlets were a terrific main dish for Sunday super. I’m still thinking about the Ultimate Twice-Baked Potatoes, which were the ultimate in comfort food. The picture I snapped of them was one of my most liked photos on Instagram this year!
But My Family Would Never Eat Vegan is a fantastic book for vegan who shares meals with non-vegans. It’s also a great book for family members of vegans who want to please everyone at the table during family gatherings. This is a great starter book for vegans, too. Even if everyone in your family is already vegan, this book is chock-full of recipes that will make everyone happy!
- Two 8-ounce (225 g) packages tempeh
- ¼ cup (60 ml) low-sodium vegetable broth
- ¼ cup (60 ml) liquid aminos (or gluten-free tamari)
- ¼ cup (60 ml) maple syrup
- 2 teaspoons white soy miso (or chickpea miso)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chop each tempeh block in half horizontally, then chop each half diagonally so you have eight triangles.
- Fill a large shallow saucepan with a couple of inches of water and fit with a steamer basket. Place the tempeh triangles in the steamer basket and cover with a lid. Bring to a boil, then reduce to a simmer. Steam the tempeh for 15 to 20 minutes, flipping the triangles once halfway through. Remove the steamer basket from the pan (keep the
- tempeh in the basket) and set aside.
- Dump the water from the saucepan. Combine the vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme in the pan and stir to mix. Add the tempeh triangles and bring to a boil. Once boiling, reduce the heat to a low simmer. Let the tempeh simmer in the sauce for 10 to 12 minutes, flipping them once halfway through, until the sauce is absorbed and starts to caramelize. Remove from the heat and add salt and pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
I have a copy of But My Family Would Never Eat Vegan for one lucky winner. Follow the instructions below to enter. U.S. and Canada residents only, please. Contest Ends on midnight EST on December 25th. Good luck!
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