Duck a l'orange is a classic Christmas dish, but if you're looking for the meat-free version, then this tempeh a l'orange is the answer to your needs. Tempeh and orange go together so well and it's paired two Austrian Christmas sides, cabbage and potato dumplings, for a complete meal. The texture may stray from the original dish, but it tastes flavorsome, festive, and plates beautifully. The recipe is kept fairly easy so all you need is a bit of time rather than a whole lot of skills.
Tempeh a L’Orange With Red Cabbage and Potato Dumplings [Vegan]
For the Tempeh:
- 2 7-ounce blocks tempeh
- Juice of 2 oranges
- 3 tablespoons sunflower oil
- 2 tablespoons soy sauce
- 3 teaspoons smoked paprika powder
- 2 teaspoons vegan Worcestershire sauce
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- Black pepper, to taste
- 1 vegetable stock cube
For the Red Cabbage:
- 1 small red cabbage
- 1 small onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon caraway seeds
- Salt and pepper, to taste
- A dash of sugar (optional)
- 1 teaspoon garlic powder
- Juice of 1/2 an orange
- 1 vegetable stock cube
For the Potato Dumplings:
- 1.3 pounds potatoes
- 3/4 teaspoon salt
- A dash of black pepper
- 3/4 teaspoon garlic powder
- 1/4 cup potato starch
- 1/4 cup, plus 1 tablespoon semolina
- Start cutting the tempeh into strips and put them into a container. In a separate bowl, mix together all other tempeh ingredients until you get get a smooth marinade. Pour the marinade into the container and let the tempeh marinate for at the very least an hour. Ideally 2 hours, the longer the more it will absorb the flavors.
- Then, continue cooking the 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 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 leftover 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.