One of my new favorite meals has become brunch. There are endless possibilities of what you can make and eat for brunch, which makes it exciting and way delicious. Recently we had brunch for dinner, and this was one of the newly discovered recipes, which is from the cookbook Vegan Brunch by Isa Chandra Moskowitz.
8 ounces tempeh, crumbled (We have a locally made tempeh from Lalibela Farm that is outstanding!)
1 package puff pastry, thawed (either overnight in the refrigerator or for 30 minutes on the counter)
1 cup vegetable broth
3 tbsp soy sauce
2 tbsp lemon juice
2 tbsp olive oil
1 red bell pepper, finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 tsp fennel seeds, chopped
2 tsp dried thyme
2 tsp dried rosemary
½ tsp red pepper flakes,
salt, to taste
olive oil for brushing the pastry
- Thaw puff pastry ahead of time.
- Whisk the vegetable broth, soy sauce, and lemon juice in a small bowl to make the marinade. Add the crumbled tempeh and let marinate for an hour.
- When the hour is almost up, preheat a large pan over medium heat and sauté the red bell pepper and onion in the oil for 7-10 minutes, until the onion is translucent.
- Add the garlic and spices and sauté for a few more minutes.
- Drain the marinated tempeh and add it to the pan.
- Turn the heat up to medium high and cook for about 15 minutes, stirring often.
- While the mixture is cooking start preparing the puff pastries. First preheat the oven to 400°F.
- Brush a large baking sheet with olive oil. Cut each pastry sheet into nine squares and set them on the baking sheet at least an inch apart. Brush the tops of the pastries with olive oil.
- When the tempeh is ready, taste for salt and add more if needed, then remove from heat.
- Put one heaping tablespoon of tempeh on the middle of each square.
- Bake for 18-20 minutes, until the pastries are nice and puffed. Serve right away.