Almond- Miso Tempeh with Cabbage
Takes about 1 ½ hours from start to finish, much inactive
This dish is very colorful if you use purple cabbage but you can use green cabbage, too. It has a rich, creamy flavor and pairs well with a mix of brown basmati and wild rice.
1 (8 oz) packages of tempeh, sliced into 1/3-inch thick strips
2 tbsp roasted almond butter or tahini
3 tbsp golden miso
¼ cup water
1/3 cup sherry
2 tsp soy sauce
1 tsp sugar
1 ½ tbsp cornstarch or arrowroot powder
1 tsp nutritional yeast
½ tsp chili powder
½ tsp cumin
1 onion, sliced
½ head of cabbage, sliced
3 cloves of garlic
1 tbsp sesame oil
1 cup water
1 tbsp rice vinegar
½ tsp powdered ginger
Pepper to taste
1. Steam or boil tempeh slices for 20 minutes. As tempeh is steaming, mix all marinade ingredients together and stir until smooth.
2. Once tempeh is done steaming, place it in a single layer in a container for the refrigerator. Reserving the rest of marinade, pour ½ cup over the tempeh. Allow tempeh to soak in the refrigerator for at least 30 minutes but up 24 hours.
3. Preheat oven to 400. Oil an 8-inch baking pan and place the tempeh in a single layer in it. Bake for 10 – 15 minutes, being carefully not to burn the tempeh.
4. To cook the cabbage portion, heat the sesame oil in a pan or a wok. Add onions and sauté for several minutes. Add garlic and sauté for a minute more. Add cabbage and water. Cover with a lid. Simmer for about 7 minutes until cabbage wilts and becomes somewhat softer. Remove cover.
5. Still cooking for 2 more minutes, add the reserved marinade, rice vinegar, and powdered ginger. Stir well. Serve tempeh and cabbage together over rice or quinoa.