PRESENTED BY THE INGLES TABLE
By Clarence Robinson | Photos by Erin Adams
My tasty curry hempeh is dedicated to vegans and vegetarians who search for flavors with a twist. The Dijon mustard with the brown sugar, curry powder and orange marmalade create a mix of spicy and sweet, guaranteed to make everyone fall in love with the chef! I put my heart into every dish I create, as if I’m preparing it for my own family. The greatest joy in life is knowing your purpose and running with it. Food is that for me; the kitchen saved my life and it shows in every dish I create. This dish will bring joy to the soul of your vegetarian family and friends. It may even have some meat eaters eyeing your plate with envy!
1 pound block hempeh
3 tablespoons olive oil
½ cup green onions, sliced
½ cup bell pepper, sliced
½ cup shredded carrots
2 tablespoons minced garlic
1 cup cranberries
2 tablespoons chili powder
4 tablespoons curry powder
6 ounces orange marmalade
1 cup Dijon mustard
½ cup brown sugar
Salt and pepper to taste
Sprinkle salt and pepper on all sides of hempeh. In a small pan, heat 1 tablespoon olive oil and fry hempeh until golden brown on both sides. At the same time, in a separate, large pan, heat 2 tablespoons of olive oil, then add onions, peppers, carrots, garlic, and cranberries.
Remove the hempeh from the pan and allow it to cool. Slice in ½-inch thick, 2-inch long cubes. Place sliced hempeh pieces into the large pan of cooking vegetables. Add chili powder, curry powder, orange marmalade, dijon mustard, and brown sugar. Cook for at least 5 minutes until veggies are cooked to desired consistency and everything is heated through.
Top with sliced green onions and serve.
*You can add a simple roux to thicken to your preference, using 2 tablespoons corn starch mix with 3 tablespoons oil.
Chef Clarence Robinson of Cooking with Comedy Catering