Makes:
4 servings, as an entrée
Utensil:
2 Qt./1.8L Sauce Pan with Cover
Saladmaster Food Processor
large mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Tempeh, a traditional cultured soy product is a very versatile and protein rich product. Look for tempeh made with organic soy. Tempeh is available using a combination of grains, seasonings and vegetables. I used tempeh made with soy and wild rice, but any combination would work with this dish.
Marinade
2
tablespoons
water or vegetable broth
(30
mL)
1⁄4
cup
tamari, naturally fermented wheat free soy sauce
(60
mL)
1
tablespoon
brown rice vinegar
(15
mL)
1
teaspoon
toasted sesame oil
(5
mL)
3
cloves
garlic, shredded, use Cone #1
Entrée
8
ounces
tempeh, organic, cut into small cubes
(227
g)
1⁄2
cup
red onion, julienned, use Cone #2
(80
g)
1
red pepper, seeded and medium diced
1
bunch
broccoli (approximately 1 1⁄2 cups/107g), cleaned, cut off stem and trim into small florets
salt and pepper to taste
sesame seeds, toasted, for garnish
Directions:
- Place all marinade ingredients in bowl and whisk to combine. Add tempeh cubes, toss to coat with marinade and set aside while preparing other ingredients.
- Preheat skillet on medium heat, until water sprinkled on skillet skitters and dissipates, approximately 5 minutes.
- Rinse red onion, red pepper, broccoli; do not dry and place in skillet. Salt and pepper to taste and place cover on top, slightly ajar. Cook vegetables for approximately 12 - 15 minutes, shaking skillet occasionally to evenly brown vegetables. Use turner to turn vegetables to ensure even browning.
- While vegetables are cooking, heat sauce pan on medium heat, approximately 5 – 7 minutes, or until water sprinkled on pan skitters and dissipates.
- Remove tempeh from marinade and put into sauce pan, shaking pan so all of the tempeh is evenly distributed. Cook tempeh for approximately 5 - 7 minutes, turning occasionally so it is evenly browned on all sides.
- When vegetables are done cooking, place browned tempeh pieces and remaining marinade into sauce pan with vegetables, and stir to combine ingredients.
- Top roasted vegetables and tempeh with sesame seeds and serve.
Tips:
- Stove top roasted broccoli cooks up quickly in the Chef's Gourmet Skillet. Try substituting for cauliflower, green beans, asparagus or other favorite vegetables.
- Serve with soba noodles or steamed rice.
- Save broccoli stems, peel off fibrous outer layer, slice thin and serve with other raw vegetables.
Directions
Tips
Reviews