Looking for a delicious grilled meal that will keep everyone happy this Fourth of July? Look no further! These creole spiced tempeh steaks with smothered white beans (from the slow cooker) make a great potluck or picnic meal. Grab your slow cooker and get the smothered beans cooking. Your tempeh can be grilled or pan-fried just before serving. And that remoulade, mix it up, let it set and enjoy…YUM!!!
Grab your slow cooker and your grill and get these cookin' up for your next picnic or potluck!
- 2 8 oz packages tempeh cut into 3/8 inch thick 3 1/2 inch squares
- Creole seasoning
- Remoulade recipe below
- 3/4 cup Vegenaise or silken tofu
- 1 Tbsp whole grain mustard
- 1/2 Tbsp Dijon mustard
- 1 tsp Frank's red hot sauce
- 1 tsp paprika
- 1 scallion sliced thin
- 2 tsp capers minced
- 1 Tbsp parsley minced
- 2 Tbsp celery minced
- 1 tsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 lb navy beans picked over and rinsed
- 3 cups veggie broth
- 3 cups water
- 1 onion finely diced
- 1 stalk celery finely diced
- 5 cloves garlic minced
- 2 Tbsp Cajun seasoning
- 2 bay leaves
- 1 tsp salt
Grill a few minutes on each side (or pan fry)
Mix all ingredients. If using tofu, blend with mustard and hot sauce in a blender on low until smooth.
Microwave onions, celery, garlic, and Cajun seasoning for 5 minutes on high, stirring occasionally.
Add all ingredients to a slow cooker, and cook until beans are soft on low 9-11 hours or high 6-8 hours.
We hope this Creole-inspired dish hits the spot! Share your pictures on social media of this delicious meal using #veginspiredfoodie
Eat more Plants & Live VegInspired!