This week, you are getting the recipe I created for the first Small Farm Summit meeting of the year! I wanted to provide a meal, since we were calling it a lunch meeting, and I wanted to keep it vegan and gluten and nut free, so that everyone could eat it. (sorry if you have a soy allergy!) I planned it for 20, but since I also served a Pumpkin Soup and Salad, we easily fed 35, so keep that in mind, if you are making it for a party! I served it with a combination of Red Quinoa and Brown Rice, which paired itself beautifully with the light curry sauce of the dish. I hope you enjoy it. Please send me comments, and let me know how it was!
- 5 cakes organic 3 grain Tempeh (plain can be used)
- ? cup olive oil
- 2 Tbs Tamari
- 2 lg. onions, cut in half, then sliced into crescent moons
- 4-6 carrots, cut into julienne strips
- 3 heads broccoli
- 4 small zucchinis , cut lengthwise and then into crescent moons
- 2 red peppers, cut into strips
- 1 lb. mushrooms, sliced
- ginger, 3 inch piece grated
- 10 cloves garlic
- 2 Tbs. Aji Marin
- olive oil
- 1 can coconut milk
- 1 Tb. red curry paste
- 1 Tbs. tamari (to taste)
- ? cup chopped parsley
- Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes.
- Place tempeh on cookie sheet, covered with parchment paper, and toss gently with ? cup olive oil, careful not to break the pieces.
- Roast the tempeh in 450? oven for 20 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.
- Cover bottom of wok with oil. When oil is hot, add the onions and carrots.
- Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed.
- Add the broccoli and stir for a few minutes, then add the peppers and zucchini. Again add more oil or water if necessary.
- Cook for a few minutes more, than add the mirin.
- In a separate bowl, make a sauce with the coconut milk, curry paste, and tamari. Mix well. Add sauce to vegetables.
- Add chopped parsley.
- Serve with brown rice or quinoa or noodles.
Step-By-Step Photo Instructions
Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes.
Place tempeh on cookie sheet, covered with parchment paper, and toss gently with ? cup olive oil, careful not to break the pieces.
Roast the tempeh in 450? oven for 20 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.
Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Add the broccoli and stir for a few minutes, then add the peppers and zucchini. Again add more oil or water if necessary.
Cook for a few minutes more, than add the mirin. Add the tempeh to the vegetables.
In a separate bowl, make a sauce with the coconut milk, curry paste, and tamari. Mix well. Add sauce to vegetables.
Add chopped parsley. Serve with brown rice or quinoa or noodles.
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