Sweet Potato Bisque and Tempeh Fingers (Or, “Tempeh, Tempeh!”)

In my pantry today:

  • 1 package Lightlife organic tempeh
  • 1 large and 1 medium sweet potato
  • 1 small onion
  • 2.5 oz jar of Bronco Bob’s Roasted Raspberry Chipotle Sauce
  • 2 tbsp apple cider vinegar
  • 3 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 2 tsp ginger garlic paste
  • 4 tsp vegetable ghee
  • 2 tbsp safflower oil
  • 1 tsp cashew butter
  • 1 tsp cayenne pepper
  • 3.5 c water

Slice your block of tempeh into 1/4″ slices and put in a cold pot on the stove. Mix Bronco Bob with the vinegar, sesame oil and 2 tbsp soy sauce and pour over the slices; turn the burner on L, cover, and let it sit for a few minutes then turn each slice and let sit a few more. Add 1c water and turn the stove to M. Bring the marinade to a low boil then turn off stove, toss the slices and let sit until cool enough for Tupperware. I done did this a few hours in advance of their cooking, so they were transferred to Tupperware and allowed to continue cooling in their juices with a trip to the refrigerator.

Peel your sweet potatoes and slice into a series of large, thin discs. Slice your onion nearly as delicately and cook that on M in 2 tsp of hot ghee for a minute or so, then add your sweet ‘tater slices and 1 tsp ginger-garlic paste. Toss, coat, then pour in 1/2 c water and a tbsp of soy sauce and cover. Leave on M and walk away until everything begins to caramelize, then return to spread that wealth to the masses and spatula-chop (not mash) the minions. Add another 2c of water, 2 tbsp soy sauce  and return the lid. Bring to a boil until water is reduced and all solid pieces are soft. Remove from heat upon final smashings and stir in a tsp each of ginger-garlic paste, cayenne pepper and cashew butter.

Now, move the entire mixture to the food processor and puree until smooth. Return to pot and add 1 can of vegetable broth. Let simmer while you get the tempeh in order:

Warm 2 tbsp safflower oil in the deep-bottomed frying pan and when at full M, add patted-dry tempeh slices. Sear until edges crisp then turn heat to L and continue flipping until the first one breaks in half. At that juncture, remove all slices to drain on a paper towel. Go make yourself a bowl of soup while that transpires.

Top bowl of bisque with 1/2 tsp vegetable ghee for a fancy highfalutin experience. When tasted by an outside party, this bisque got an immediate “Slap Yo Mama Good” reaction. This means five spoons. The tempeh, honestly, only gets three spoons… but some extra potential points still exist in that little soybean cake; I am interested in its ideas and would like to subscribe to its newsletter.


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