Marinated Tempeh w/ Red Peppers and Broccoli Rabe

 

Marinade:

4 t. tamari, soy sauce, or Bragg Liquid Aminos
4 t. olive oil
1 T. balsamic vinegar
1 T. garlic, minced
1 t. Dijon or brown mustard
1 t. dried basil
1 t. dried oregano
1/2 t. onion powder
1/2 t. paprika
1/2 t. crushed red pepper flakes
1/4 t. freshly ground black pepper
 
8 oz. tempeh, cut into 1/2-inch cubes
1/2 cup shallots, diced
1 T. olive oil
1 lb. broccoli rabe, washed well, and roughly cut into bite-sized pieces
1 cup red pepper, destemmed, deseeded, and diced
1 T. garlic, minced
4 t. nutritional yeast flakes
salt and freshly ground black pepper, to taste
 

In a medium bowl, whisk together all of the marinade ingredients. Add the tempeh cubes and toss gently to thoroughly coat with the marinade. Cover, place the bowl in the refrigerator, and allow the tempeh to marinate for 1 hour or more. After 1 hour, transfer the tempeh cubes to a non-stick skillet, and cook, while stirring often, for 8-10 minutes or until the tempeh is well browned and crisp around the edges. Remove the skillet from the heat, transfer the tempeh to a plate, and set aside.

Wipe out the skillet, return it to medium heat, and saute the shallots in the olive for 2 minutes to soften slightly. Add the broccoli rabe and continue to saute the mixture for an additional 5 minutes. Add the red pepper and garlic and saute an additional 3 minutes. Add the reserved tempeh, nutritional yeast flakes, and season the mixture to taste with salt and freshly ground black pepper. Stir well and continue to cook the mixture an additional 1-2 minutes to allow the flavors to blend. Serve as a main dish, side dish, or toss with cooked grains or pasta for a heartier dish.

Serves 2-4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett