This comforting delicious recipe comes from my second cookbook "Great Gluten-Free Vegan Eats from Around the World" and is one of my favorite comfort-food dishes to prepare for loved ones. You'll need a deep fryer for this recipe to achieve the most authentically "chicken fried" texture, but you can also bake these patties on a silicone mat in a preheated oven at 400 F for about 20 to 25 minutes, or until golden brown.
From Great Gluten-Free Vegan Eats Around the World, reprinted with permission from the publisher: "This finger-licking good dish is hard to resist and very much like the chicken-fried steak I ate in my pre-vegan days. Even if you're not a huge fan of tempeh (like myself), try this dish. The crunchy, crispy "skin" of this recipe will convert you immediately."
- For the Tempeh:
- 1 block tempeh (8 ounces, cut into 4 even "steaks")
- 1 cup rice flour (superfine brown rice flour or all-purpose flour)
- 1 teaspoon salt
- 1 teaspoon fried chicken seasoning
- For the Batter:
- 1/2 tablespoons chia seeds (ground mixed with 1/4 cup water)
- 1/2 cup almond milk
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon chickpea flour
- 1/4 cup vegetable oil (for frying; more or less as needed)
- For the Gravy:
- 2 tablespoons margarine (vegan such as Earth Balance, softened)
- 1/4 cup rice flour (superfine brown rice flour or all-purpose flour)
- 1 tablespoon vegetable broth powder (chick'n flavor vegan)
- black pepper to taste
- 1 cup almond milk
- salt to taste
Gather the ingredients.
Rinse the tempeh briefly under running water and place onto a plate.
Whisk together the superfine brown rice or all-purpose flour with the sea salt and fried chicken seasoning. Set aside.
Prepare the batter by whisking all the "Batter" ingredients together until smooth and allow to rest for 5 minutes.
Preheat your deep fryer to 365 F.
Dip the moistened tempeh steaks into the dry flour mixture, then into the batter to coat, and once again back into the dry flour mixture.
Immediately place into the hot oil and allow to cook for 5 minutes, or until golden brown. Place the fried tempeh steaks on a paper bag or paper towel covered surface to absorb the extra oil.
Make the gravy by whisking together the margarine and superfine brown rice flour or all purpose flour in a saucepan and cooking over medium heat until thickened. Add the vegetable broth powder, a good amount of freshly ground black pepper and 1 cup of almond milk. Cook until thickened, about 5 to 7 minutes. Salt to taste.
To serve, pout the gravy over the fried tempeh patties and serve hot.