Tempeh Fritters with Corn and Jalapeno Gravy

Slightly spicy tempeh fritters pair well with a sweet Summertime gravy.

For the fritters:
olive oil cooking spray
1 8 oz package of tempeh
1/2 cup cooked pinto beans (I used canned, drained and rinsed)
1/2 red bell pepper, roughly chopped
2 TB red pepper hummus (or other “spicy” variety)
1 TB Bragg’s Liquid Aminos or low-sodium soy sauce
1/4 tsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
fine sea salt, to taste
black pepper, to taste

For the gravy:
vegetable broth, for cooking
2 cloves garlic, minced
2 TB yellow onion, diced
3/4 cup frozen corn, thawed (fresh sweet corn would be amazing too)
1 jalapeno, diced with seeds removed
1/4 cup vegetable broth
1/4 cup plain unsweetened almond milk
1 TB lemon juice
1/2 tsp horseradish (optional)
1 TB agave nectar (or honey if not vegan)
2 TB fresh cilantro, roughly chopped
2 TB nutritional yeast
fine sea salt, to taste
black pepper, to taste
1 tsp cornstarch + 2 tsp cold water, mixed together well

View the full recipe at Clean Eating Veggie Girl →