The ROTW is early this week because the vegan posts will be starting in the next couple days and I don’t want to interrupt them with a recipe.
I chose this recipe because I had never tried tempeh before. Tempeh is basically fermented soybeans. It’s high in protein and fiber. My end result ingredients were as follows:
1 package (8oz) tempeh
1 garlic clove, minced
1 medium shallot, minced
5 medium-sized crimini mushrooms, finely diced
1 T reduced-sodium tamari
1 T extra virgin olive oil
1/2 c. whole grain brown rice
1 c. boiling mushroom broth
Preheat oven to 400F.
Cut tempeh into bite-sized (one-inch or smaller) squares. Place in large bowl with chopped garlic, shallot and mushrooms. Add tamari and mix to coat.
Heat olive oil in skillet on medium heat. Add tempeh mixture and saute, stirring frequently to brown tempeh on all side, about 5 minutes.
Combine tempeh mixture, rice and boiling broth in a deep baking dish. Season to taste with salt and pepper (I didn’t need to add any). Cover tightly with foil or lid and bake for 30 minutes, until rice is fully cooked and all liquid is absorbed.
This makes about 2 1/2 servings if you eat sides with it. I added leftover baked beans and steamed broccoli to my plate. It was very delicious and an excellent first try of tempeh. I’m eager to use it in other recipes.