Tempeh in vegan tarragon sauce is the new chicken in tarragon sauce.
Chicken in tarragon sauce was one of my favourite dishes during my pre-vegan days. It was my regular Thursday treat meal. I would almost always eat it with rice, but occasionally, I’d have it with roast potatoes.
I recall my tarragon sauce recipe being very decadent – lots of cream and butter were involved. I did say it was a treat meal. LOL. These days cream and butter are not part of my diet, but many vegan options can easily replace them.
I bought some Tempeh last week, and I thought it would be a great idea to recreate a creamy tarragon sauce with it.
If you are not familiar with tempeh, it is a fermented soybean product with a very meaty texture. It is one of the best substitutions for meat and chicken in my opinion.
Tempeh is a great source of gut-friendly bacteria and probiotics because of the way it is made. Read my recent post on why you should include probiotics in your diet if you missed it.
The tempeh I got comes in a jar with a preserving liquid. I always rinse the tempeh before cooking it because the liquid it comes in tastes weird.
You may already know that I eat a low-fat vegan diet and that I try to avoid refined oils and processed foods. However, when creating this dish, low-fat was not on my mind.
I thought it was important to figure out if it would work with vegan alternatives before attempting a low-fat version. Also, since I was trying to relive some lovely memories, decadent and indulgent were what I was going for. As you can already guess, I went full in.
Feel free to omit the cream or replace milk with water or vegetable broth if you prefer. I cannot tell you what the outcome might be as I haven’t tried those options yet. Rest assured, a low-fat version is on my radar.
Without further ado, let’s get into the recipe.Print
- 400g potatoes, peeled, washed and halved
- 1 tsp onion granules
- 1 tsp garlic powder
- 1½ tbsp vegan butter
- 1 tsp flour (for the potatoes)
- 1½ tbsp flour
- 50ml single soy cream
- 100ml soy milk
- 1½ tsp dried or fresh tarragon
- 1 vegetable stock cube
- 100g tempeh
- Black pepper, to taste
- Preheat oven to 200ºC/400ºF. Rinse the tempeh then season with a pinch of salt and bake in the oven for 15 minutes or until browned, flipping halfway through cooking then set aside.
- Add washed potatoes into a medium pan and pour in cold water to just cover them. Cook them on high heat until the water starts to boil then turn the heat off. Leave them in the pan for 2-3 minutes then drain them.
- Transfer the potatoes to a baking tray lined with parchment paper then use a fork to lightly scratch the surface of each potato so that their outsides fluff up. Sprinkle them with the flour, making sure you coat them evenly. Roast them in the oven for around 30 minutes or until golden and crispy, flipping them over halfway through cooking.
- While the potatoes are cooking, start making the tarragon sauce. Put the butter in a medium saucepan over low heat. Once it dissolves, add the flour and stir the mixture continuously until it forms a smooth paste. Pour in the milk a little at a time while mixing continuously to create a thick, creamy sauce.
- Stir in the onion granules, garlic powder, tarragon, black pepper, vegetable stock cube and tempeh and cook for 5 minutes on a simmer. If the sauce gets too thick, loosen with milk or water. Stir in the soy cream, cook for a further 2 minutes then take the pan off the heat.
- Serve the potatoes with the tarragon sauce and a side of greens. Sprinkle with fresh parsley if you wish.
- Category: Lunch/Dinner
Keywords: Tempeh, Tarragon