The tempeh gravy can be served alone, but is best with the edamame spelt flatbread. Start the gravy first and don't hesitate to let it simmer while making the edamame flatbread as the longer it sits the more the time the flavors have time to mix and settle.
16 minutes - tempeh; 8 min for flatbread
3 cups of gravy (6 servings); 8 large flatbreads
2 tablespoons extra-virgin olive oil
4 ounces tempeh, crumbled (1 cup crumbled)
2 teaspoons fennel seeds
2 garlic cloves, peeled and minced
2 teaspoons tamari, plus more to taste (optional)
1 cup diced yellow onion
3 tablespoons unbleached all-purpose or garbanzo bean flour
2 cups vegan vegetable broth (see note)
1/2 teaspoon dried thyme
1/2 teaspoon rubbed dried sage
Freshly ground black pepper
1 cup frozen shelled edamame, thawed
3/4 cup warm water
1 cup spelt flour, plus more dusting
1 teaspoon salt
2 tablespoon coconut oil, almost frozen (freeze for 20 min and let sit for 10)
2 scallions, finely chopped
Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the tempeh, fennel seeds, and garlic and sauté for 5 minutes, until the tempeh is golden. Sprinkle with the tamari, transfer from the pan to a bowl, and set aside.
Lower the heat to low and heat the remaining 1 tablespoon of the olive oil, add the onion, and fry for 2 minutes to soften up the onion. Stir in the flour and cook for 2 minutes.
Stir in the broth, thyme, and sage. Use an immersion blender to pulse the mixture to a desired consistency in the pan; either leave it a little bit chunky or blend until silky smooth. Stir in the fried tempeh and cook, stirring occasionally, for 5 minutes, until the gravy is thickened and hot. Season with black pepper to taste and a dash or two of more tamari, if desired. Remove from the heat and serve hot with freshly baked biscuits or waffles.
Edamame Spelt Flatbread:
In a blender, blend together the edamame and water until as smooth as possible.
In a mixing bowl, combine the spelt flour and salt. Add the coconut oil and use your fingers to rub the oil into the flour to form sandy crumbs. Form a well in the center, then add the edamame mixture and the chopped scallions. Stir to form a soft dough.
Turn out the dough onto a floured surface and knead for a minute. Divide the dough into eight equal pieces, roll into balls, cover with a damp clean kitchen towel, and set aside to rest for 10 minutes.
Preheat a cast-iron griddle over medium-high heat. Roll each into a piece of dough into a circle about 1/4 inch thick.
Cook each flatbread on the hot skillet for 3 to 4 minutes per side, or until toasted and browned in spots. Stack the cooked breads on top of each other, nested in the kitchen towel. Fold the towel over the breads to keep them soft and warm.
Any veggie gravy is only as good as the vegetable broth in it, so make sure to use a flavorful one, such as Better Than Bouillon or a great homemade broth. Otherwise use chicken broth - homemade or concentrated.
Freeze any un-used flat breads to easily re-heat on the stove top.