Meatless Monday Recipe – Baked Tempeh with Quinoa

23 Apr

I was never really much of a fan of tempeh…that was until I tried this recipe!!!  I didn’t even have all the ingredients the first time I tried this and it still tasted so damn good I couldn’t get enough of it.  It’s not complicated and in my opinion, definitely worth a try.

Makes  4 meals
Preparation time: 30 min
Cooking time: 45 min

Ingredients:
1 large yellow onion, diced
high temperature cooking oil, as needed (I use sunflower)
2 tablespoons vegetable broth powder, divided
2 tablespoons flour (wholewheat, rice or spelt variety)
2 teaspoons Herbes de Provence seasoning
ground pepper, to taste
1 1/2 cups red quinoa, thoroughly rinsed (I use regular quinoa)
1 teaspoon paprika
3-4 (8 ounce) packages tempeh, cut into strips
drizzle soy sauce (I use wheat free tamari)
4 heads broccoli or 2 bunches spinach, chopped and steamed
1/2 (8 ounce) bag vegan cheddar cheese, shredded (Daiya)  [I made the recipe without and was still delicious]

Directions:
1. In a small-medium pot, saute the onion in oil for a few minutes. Pour on 2 cups water and bring to a boil. Stir in 1 tablespoon veggie broth powder, flour, herbs, and ground pepper.  Keep simmering to thicken.

2. At the same time, in another pot, boil the quinoa according to package directions with the remaining broth powder and paprika. I prefer my quinoa to have a little crunch, so I use less water than directed (3:2). The quinoa takes about 15 minutes to cook this way.

3. In a third pot, steam the tempeh for a few minutes. Meanwhile, preheat oven to 400 degrees F, and coat the bottom of a large baking dish in a thin layer of cooking oil. Once the tempeh strips are soft and swolen, lay them in the baking dish.

4. Drizzle soy sauce on the side of the strips facing up (use very little or it may be too salty). Bake in the oven for at least 15 minutes, until they’re nicely toasted. Reduce temperature to 350 degrees F, pull out the tempeh dish, and coat it with the broth sauce (which should be thicker by now).

5. Return it to the oven and bake for 15 minutes. Turn off the oven, sprinkle shredded vegan cheese on top of the tempeh, and leave it in the still-hot oven for a few more minutes to melt. Combine the tempeh, quinoa, and vegetables.

Tempeh is not sold in all grocery stores so you will most likely have to visit a health food store like Whole Foods.

Enjoy!

Have a fit and fabulous day.

Lisa

Advertisements

One Response to “Meatless Monday Recipe – Baked Tempeh with Quinoa”

  1. crystal November 21, 2012 at 7:52 pm #

    Tempeh is sold at Raley’s/BelAir/Nob Hill, Trader Joe’s, Sprouts and Fresh and Easy as well.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: