Curry Carrot Oat Latkes & Pecan Encrusted Tempeh...DOUBLE CHALLENGE DAY!

A day of challenges but not a challenging day. 

First up: Vegan Mofo Iron Chef Challenge: 

Carrots and Oats

Wanting to make a savory dish--I made latkes but instead of the traditional potatoes, I used carrots. What is a latke you wonder? You can read a little history about latkes HERE

I added a little curry powder which blended nicely with the carrots. Serve with the traditional accompaniments of vegan sour cream and unsweetened applesauce. These made a simple, light lunch. 

Curry Carrot Oat Latkes

Ingredients:

3 cups Carrots, grated*

2 cups Potatoes, grated*

1/2 cup Onion, grated*

2 tsp Salt

1/2 tsp Baking Powder

2/3 cup Whole Oats, ground fine

1/4 tsp Curry Powder

3 Egg Replacers (I used Ener-G) 

Canola Oil for frying

Instructions:

*NOTE: After you have grated the carrot, potato and onion wrap them in towels and ring them dry. Remember the rule: Oil and Water don't mix. This is a critical step for good frying.

1. Combine grated, dried, carrot, potato, and onion in a large bowl. 

2. In a small bowl, combine salt, baking powder, curry powder, and ground oats. 

3. Mix in dry ingredients and egg replacers in with the grated veggies. Mix until well combine but don't over-stir.

4. Heat oil in pan for frying. I used about a 1/2 cup but I have a big pan. 

5. Using a medium spoon, ( a regular tablespoon), scoop mixture and flatten into a "pancake" and drop into hot oil. 

6. Cook about 3-4 minutes on each side so that pancakes are golden and crispy. Drain on paper towels. Serve and enjoy!

Now as you have read before, my girls over at Vegan Cooking & Cookbooks at Goodreads like to have challenges of our own. Today we had a PECAN challenge! Another wonderful Autumn ingredient, the pecan is best known this time of year as the star of creamy, gooey Pecan Pie. But sticking with a savory theme I wanted to combine some of my favorite flavors and ingredients. 

Pecan Encrusted Tempeh had to be made. I added sweetness by dipping the tempeh in a duck sauce/sherry wine mixture before dredging in pecans. The result: "4.5 Stars," says the hubs! 

I'll take that!

Pecan Encrusted Tempeh

Steamed Broccoli

Rosemary Roasted Potatoes

Pecan Encrusted Tempeh

Ingredients:

8 oz Tempeh ( I used a wild rice tempeh from Whole Foods)

1/4 cup Duck Sauce 

2 tbsp Sherry Cooking Wine

1/2 tsp Red Pepper Flakes

1/2 cup Pecans, ground 

1 tsp Salt

1/4 tsp Cinnamon

1/2 cup Panko Breadcrumbs

2 tbsp All-Purpose Flour

Canola Oil for frying

2 tbsp Pecans, roughly chopped for garnish

Instructions:

1. Mix the ground pecans, cinnamon, salt, and panko breadcrumbs together in a shallow bowl and leave aside.

2. Mix the duck sauce, sherry, and red pepper flakes together in a separate shallow bowl. 

3. Put all-purpose flour in a separate shallow bowl. 

4. Cut tempeh into four even pieces. 

5. Heat oil in pan, I used 1/4 cup for this.

6. Take a piece of tempeh, dredge in flour, and shake off excess. Dip in sherry mixture and coat, shaking off excess. Roll around in pecan crumbs, coating well. Repeat for all four pieces. 

7. Put tempeh in hot oil, frying 5 minutes on each side. The tempeh is done when it is browned.

8. Let rest on paper towel for a few minutes to soak up excess oil. Plate with some chopped pecans on top. 

The tempeh has a creamy, nutty flavor and paired with the sweetness of the pecans and sauce it is a wonderful Autumn dish!

Look at that crust!

Mmmm....

Check out some of these other wonderful blogs for some Pecan dishes:

Triumph Of The Lentil

Plenty Sweet Enough

I can't believe October is coming to a close and with it,Vegan Mofo. I know I didn't exactly stick with my theme, but it has been so much fun blogging! I know I have certainly learned a lot of great vegan cooking ideas, and met some wonderful vegans this month!