Tempeh a l'orange with red cabbage and potato dumplings

Christmas can come with my vegan version of the classic duck a l'orange. Tempeh and orange go together so well and the cabbage and potato dumplings are a great combination.

I have to admit it doesn't exactly taste like the original dish but it's a very flavoursome recipe that looks and tastes impressive, perfect for the festive period. And the name sounds very festive as well. I combined the tempeh with traditional Austrian Christmas sides red cabbage and potato dumplings. The recipe is kept fairly easy so all you need is a bit of time rather than a whole lot of skills.

I had a friend over from Vienna when I made this dish (I keep trying out new recipes for Christmas and my friends are my guinea pigs for them) and she really liked it. So I am glad I can share my tempeh a l'orange recipe for you to enjoy. There measurements are enough for 4 people to have 1 portion each (1 portion of cabage, 1 dumpling, 100g of tempeh).

Phil from Exceedinglyvegan

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INGREDIENTS (4 portions):

Tempeh ingredients:

  • 400g of tempeh
  • Juice of 2 oranges
  • 3 tbsp sunflower oil
  • 2 tbsp soya sauce
  • 3 tsp smoked paprika powder
  • 2 tsp vegan Worcestershire sauce
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • black pepper to taste
  • 1 veggie stock cube

Red cabbage ingredients:

  • 1 small red cabbage
  • 1 small onion
  • 1 tbsp apple cider vinegar
  • 1 tsp caraway seeds
  • Salt and pepper to taste
  • Dash of sugar (optional)
  • 1 tsp garlic powder
  • Juice of 1/2 an orange
  • 1 stock cube

Potato dumplings ingredients:

  • 600 g potatoes
  • 3/4 tsp salt
  • Dash of black pepper
  • 3/4 tsp garlic powder
  • 4 tbsp potato starch
  • 5 tbsp semolina

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Start cutting the tempeh into strips and put into a tupperware container. In a separate bowl mix together all other tempeh ingredients until you get get a smooth marinade. Pour the marinade into the tupperware container and let the tempeh marinate for at the very least an hour. Ideally 2 hours, the longer the more it will absorb the flavours.

Then continue cooking 600g of potatoes. When done let them cool down and peel off the skin. Mash together with all other ingredients until you get a smooth potato dough. Form round dumplings with your hands and let simmer in boiling well salted water for about 10 - 15 minutes. The potatoes should initially sink and shortly after they start swimming they should be done.

While the potatoes are cooking chop 1 small red cabbage and 1 small onion. Sauté in a large pan with some oil. Then add 400ml of water to it (you might have to add more later if it evaporates) and all other ingredients. Let cook for around 30 minutes. Close the lid and stir every now and then so that it doesn't burn. Add a bit more water if necessary.

Then take the tempeh out of the marinade and sauté the strips in a pan in a bit of oil. Add more salt and pepper if necessary (and depending on how long you marinated the tempeh). Finally, to make the orange sauce, just pour the left over marinade into a pan and let cook for around 5 minutes on medium heat; keep stirring.

Plate the tempeh a l'orange with the red cabbage and potato dumplings, pour the sauce over the tempeh and serve with orange pieces. Merry Christmas, happy holidays and enjoy!

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