Recipe: Mediterranean Tempeh with Vegetables
Author: Bhavani Jaroff, iEat Green
Recipe type: Entree
Cuisine: Vegan
- 3 soy tempeh, cut into cubes
- 1 onion, chopped
- 3 carrots
- 1 broccoli
- 1 cauliflower
- 2 peppers
- 2 Tbs. chopped garlic
- 2 tbs. chopped dill for tempeh
- 1 lg. can fire roasted tomatoes or 1 pint cherry tomatoes
- ¼ cup dill
- ¼ cup chopped parsley and 1 Tbs. parsley
- 1 bunch asparagus
- ¼ cup kalamata olives, cut in half
- 2 Tbs.capers
- ¼ cup white wine
- 1 can artichoke quarters
- Salt and pepper to taste
- Cut tempeh down the middle horizontally, then cut into quarters and then cubes.
- Bake tempeh on well-oiled roasting pan in a 425-degree oven, until golden brown on all sides (about 15 minutes).
- Remove tempeh from oven.
- Meanwhile, in medium sauce pan, saut? ? of the onions in a little olive oil, with 1 Tbs. chopped garlic.
- Add the roasted tempeh to this mixture.
- Add 1 can fire roasted tomatoes, 1 Tbs. chopped parsley and 2 Tbs. chopped dill.
- Add ? cup white wine, and let simmer for 30 minutes.
- Meanwhile, cover bottom of wok with oil. When oil is hot, add the remaining onions and carrots.
- Add 1 Tbs. garlic, and saut? for a few minutes.
- Then add the broccoli and cauliflower. Continue cooking at med. high heat, stirring constantly for 5 minutes.
- Add more oil (or water to steam) if needed.
- Then add the peppers and cherry tomatoes.
- Cook for a few minutes more, then add the remaining 2 Tbs. of white wine and asparagus.
- Add 2 Tbs. dill, ? cup of parsley and the artichokes.
- Lastly, add the capers, and olives. Season with salt and pepper to taste.
- Gently stir in the tempeh mixture to finish.
- Serve with Quinoa Pilaf or Forbidden Rice.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-mediterranean-tempeh-with-vegetables/
3.2.1215