The discovery of Barry’s Tempeh that is soy-free, and wheat-free, allows me to have another plant-based, meat alternative for my gluten-free, and soy-free clients. I am so excited! One batch of this tempeh is made from organic brown rice, and the other one is made from organic buckwheat. He also has a tempeh made from organic Aduki beans, that I can not wait to try. Both of them are light and tasty. Try substituting them in any of your tempeh recipes.? I’m sure you won’t be thrilled!
- 1 Buckwheat Tempeh, (no soy, no gluten), cut into slices on the diagonal
- 1 Brown Rice Tempeh, (no soy, no gluten), cut into slices on the diagonal
- 1 onion, chopped
- 3 carrots, cut into lg. chunks
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 2 Tbs. chopped garlic
- 1 lg. can fire roasted tomatoes
- ? cup tomato paste
- 6 Tbs. apple cider vinegar
- ? cup water
- ? cup honey
- 3 Tbs. chopped parsley
- 8 baby potatoes, cut in half
- ¼ cup white wine
- Salt and pepper to taste
- 2 Tbs. brown sugar
- ? t. red pepper flakes
- Cut tempeh on the diagonal, creating large slices, ?? thick. Line a cookie sheet with parchment paper and cover with olive oil. Place slices of tempeh on cookie sheet, and then turn over, so both sides of the tempeh have oil on them.
- Bake in a 425-degree oven, until golden brown on both sides (about 15 minutes). Remove tempeh from oven. Lower oven to 375.
- Meanwhile, in a medium saucepan, saut? the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the peppers and continue saut?ing for 5 more minutes.
- Add the fire roasted tomatoes, tomato paste, vinegar, honey, remaining garlic, parsley, water, red pepper flakes, and white wine. Let simmer for 10 minutes.
- Cover the bottom of an 8 x 11? Pyrex dish with 1 cup of the sauce.
- Add the tempeh, carrots, and potatoes. Cover with remaining sauce, and sprinkle with brown sugar.
- Bake for 40 minutes covered, until potatoes and carrots are soft.
- Serve and enjoy!
Step-By-Step Photo Instructions
Cut tempeh on the diagonal, creating large slices, ?? thick. Line a cookie sheet with parchment paper and cover with olive oil. Place slices of tempeh on cookie sheet, and then turn over, so both sides of the tempeh have oil on them.
Bake in a 425-degree oven, until golden brown on both sides (about 15 minutes). Remove tempeh from oven. Lower oven to 375.
Meanwhile, in a medium saucepan, saut? the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the peppers and continue saut?ing for 5 more minutes.
Add the fire roasted tomatoes, tomato paste, vinegar, honey, remaining garlic, parsley, water, red pepper flakes, and white wine. Let simmer for 10 minutes.
Cover the bottom of an 8 x 11? Pyrex dish with 1 cup of the sauce.
Add the tempeh, carrots, and potatoes. Cover with remaining sauce, and sprinkle with brown sugar.
Bake for 40 minutes covered, until potatoes and carrots are soft. Serve and enjoy!
Comments are closed.