≡ Menu

Tempeh Fritters with Corn and Jalapeno Gravy

in Entrees

tempeh fritters corn gravy 8Vegetarians and vegans do not eat your typical gravies.  We do not eat turkey gravy.  We do not eat beef gravy.  And we do not eat chicken gravy.

We do, however, enjoy mushroom gravy and vegan gravy mixes from the grocery store.  While mushroom gravy is absolutely fantastic (seriously, it is!), it can become a bit boring when it is the only gravy that you use for vegan and vegetarian dishes.  I also tend to associate mushroom gravy with the Fall and Winter seasons, so it rarely sounds very appetizing between the months of April and October.

So what is a girl to do?

tempeh fritters corn gravy 13Make gravy out of corn and jalapenos… duh! <– Or maybe not so much of a duh moment, huh?

I cannot take full credit for the genius development of this Spring and Summertime-friendly gravy.  The idea to create a gravy using corn and jalapenos actually came about thanks to the Whole Foods cashier that was checking out my groceries a couple of months ago.  After looking at what I was buying she asked me if I was vegan.  I explained that I was a vegetarian who follows a mostly vegan diet.  From there, her question lead into a conversation about various vegan dishes.  One of those being a corn and jalapeno gravy that she ate at a dinner party at a friend’s house.  So obviously when I heard about this creative gravy idea, I knew that I had to create my own version.

tempeh fritters corn gravy 3Now I couldn’t just eat the gravy on its own, could I?  No way!  I needed something delicious to accompany it.

What better to top with a sweet corn gravy than slightly spicy tempeh fritters?  Yes, I know…  It is theeee perfect combination.

tempeh fritters corn gravy 7Tempeh Fritters with Corn and Jalapeno Gravy

Serves: 2 to 3


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


1. Preheat oven to 400 degrees F.  Spray baking sheet with cooking spray.  Set aside.

2. Combine tempeh, beans, and peppers in a large food processor.  Process for approximately 45 to 60 seconds, or until all ingredients are finely chopped.

3. Add remaining fritter ingredients to the food processor and process for an additional 15 to 30 seconds, or until all ingredients are well-mixed.

4. Form the fritter mixture into 6 equal patties and place onto the baking sheet.  Bake for approximately 25 minutes, flipping once halfway through, or until golden brown.

5. While the fritters are baking, line a small skillet with a thin layer of vegetable broth.  Heat over medium-high heat until hot.  Once hot, lower the heat to medium and add garlic and onions to the pan.  Cook for approximately 8 to 10 minutes, or until softened.  Add additional vegetable broth if necessary.

6. Place corn, jalapeno, 1/4 cup vegetable broth, almond milk, lemon juice, horseradish (if using), agave nectar, cilantro, and seasonings into small food process or blender (I used my mini food processor).  Process for approximately 30 seconds, or until a gravy has formed.  You will still want some jalapeno and corn pieces to remain intact.

7. Once the onions are finished cooking, add the corn and jalapeno mixture to the skillet with the garlic and onions.  Turn the heat to low and simmer for approximately 5 minutes.  Stir in cornstarch and water mixture in order to thicken the gravy.  Cook for an additional 2 to 3 minutes, or until it has thickened to your liking.  Add additional cornstarch and water, if necessary.

8. After the fritters are baked, compile them onto each plate and top with the corn and jalapeno gravy.

tempeh fritters corn gravy 12The right amount of spice with the perfect amount of sweetness.  These two make for the perfect pair.

tempeh fritters corn gravy 2I really really wanted to eat all six fritters and the entire pan of gravy at once, but I decided that I would be angry with myself the next day if I did not have any leftovers.  Good call Hannah, good call.

Oh, and remember that cold photography trick of mine?  Yyyup, these babies and the gravy were right out of the fridge in this picture.  Who knew cold food could look so good?  I’m not so sure they would have tasted as good that way, though.

tempeh fritters corn gravy 6I am now officially obsessed with any and all burgers/fritters made with tempeh (seriously, try it!), and am so excited to have a creative Summertime gravy to go with them.  Now I just need to make this gravy with fresh sweet corn.  That would be fantastic!

What is your favorite kind of gravy?
Would you try gravy made from corn?

Don’t answer that one.  Just do it!

Share Good Eats
{ 18 comments… add one }
  • How to Philosophize with Cake June 10, 2014, 6:39 am
    That looks delicious! I am a big fan of tempeh, this looks like a great way to prepare it! :) How to Philosophize with Cake recently posted...Sweet curry pancakes with mango chutneyMy Profile
    • ClnEatingVegGrl June 10, 2014, 8:43 am
      Isn't tempeh SO good? I have started converting my meat-eating friends into tempeh lovers too!!
  • Joanna @Makingmine June 10, 2014, 7:36 am
    How creative! I would have never thought of making a gravy that way Joanna @Makingmine recently posted...wedding weekend snapsMy Profile
    • ClnEatingVegGrl June 10, 2014, 8:44 am
      It totally could have turned out awful... luckily it didn't!! ;)
  • Marisa @ Uproot from Oregon June 10, 2014, 8:37 am
    Sign me up for some tempeh fritters :) Those sound delicious with that gravy! I love the cold trick too for photos but sometimes it ends up changing how things look- especially soups and sauces look more gelatinous, etc. Marisa @ Uproot from Oregon recently posted...Banana Walnut MuffinsMy Profile
    • ClnEatingVegGrl June 10, 2014, 8:45 am
      Yes, I imagine that it would make super look super strange. I haven't tried that yet, though I suppose it would be nice to avoid the steam coming off of it. Either way, I am just not very good at photographing soup :/
  • Holly @ EatGreatBEGreat June 10, 2014, 8:55 am
    Yup, still need to try tempeh! It looks awfully tasty! Holly @ EatGreatBEGreat recently posted...18 Weeks – Small MealsMy Profile
    • ClnEatingVegGrl June 10, 2014, 2:48 pm
      It is SO good! You most definitely NEED to try it!!
  • Becky @ Olives n Wine June 10, 2014, 9:33 am
    I have a gravy confession for ya - I actually never liked the stuff growing up! I was a strange kid ;) I like this version - it definitely looks more like a gravy-salsa than your typical gravy. And I neeeeedddd to try your cold food photog trick! Becky @ Olives n Wine recently posted...#39 Treat Yourself TuesdayMy Profile
    • ClnEatingVegGrl June 10, 2014, 2:49 pm
      I wasn't a huge gravy lover as a kid either... except KFC's gravy on their mashed potatoes. I def miss that! :(
  • Erin @ Girl Gone Veggie June 10, 2014, 9:50 am
    Okay I changed my mined - let's do this for our dinner date! Corn and jalepeno gravy? That sounds amazing!! Erin @ Girl Gone Veggie recently posted...Staying at Turtle Bay – Our Trip to the North ShoreMy Profile
    • ClnEatingVegGrl June 10, 2014, 2:49 pm
      Haha, pretty crazy right?? It was good though!!
  • Karen @ Kama Fitness June 10, 2014, 11:32 am
    Wow! This looks great! Corn & jalapeno gravy is right up my aisle. I don't even remember the last time I actually ate gravy...and I've never heard of mushroom gravy?? Maybe something else I should be trying...!
    • ClnEatingVegGrl June 10, 2014, 2:52 pm
      You should definitely give mushroom gravy a try! It is fantastic!
  • Katherine June 10, 2014, 12:41 pm
    Okay this may sound weird, but I've never liked turkey/chicken/etc gravy. The meaty gravies just don't sit well with me. I absolutely adore mushrooms, so maybe I should broaden my horizons and try mushroom gravy! And corn and jalapeno gravy? I had jalapeno gravy at a little Mexican restaurant in Mexico that I thought was incredible. I've never had corn gravy though! I love how your gravy isn't so gravy-ish. It's raising the bar :) Katherine recently posted...Real People, Fake World.My Profile
    • ClnEatingVegGrl June 10, 2014, 2:54 pm
      Haha, thank you Katherine! I never knew somebody could say such kind things about GRAVY!! ;) haha And yes... you need to try both this and mushroom gravy!
  • Jessie June 10, 2014, 11:59 pm
    I'm not a huge gravy fan, but when you add in some corn & jalapenos, you can most certainly serve me a spoon... or better yet a mini bowl of this goodness :)
    • ClnEatingVegGrl June 11, 2014, 7:54 pm
      Yes, I definitely ate this straight from the pan... oops ;)

Leave a Comment

CommentLuv badge