Almond-Miso Tempeh with Cabbage

Almond- Miso Tempeh with Cabbage

Serves 4

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.

Ingredients:

1 (8 oz) packages of tempeh, sliced into 1/3-inch thick strips

Marinade:

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.

Sesame Seitan

Flexible and pretty fast to make if you already have seitan on hand.

Sesame Seitan

Ingredients:

1 lb diced seitan

1 red pepper, diced

¾ cup chopped mushrooms (or veggie of your choice: ¼ of a cauliflower, ¼ of broccoli head, 1 cup snow peas, etc.)

1 onion, diced

2 tbsp chopped ginger

3 tbsp sesame oil

1 cup seitan broth or vegetable broth

3 tbsp tahini

3 tbsp soy sauce

1 tbsp rice vinegar

2 tsp sugar

2 tbsp cornstarch

3 tbsp water

Roasted sesame seeds for garnish

1. Heat 2 tbsp of sesame oil in a pan.  Add onion and sauté for about 4 minutes.  Then add ginger, red pepper, and mushrooms (or alternate vegetable) and sauté for another 4 or until all veggies are cooked but still crisp. 

2. In a small pan, mix the seitan broth, tahini, soy sauce, rice vinegar, sugar, and 1 tbsp of sesame oil.  In a separate bowl or measuring cup, dissolve the cornstarch in the water and mix until smooth.  Mix cornstarch/water mixture into the other sauce ingredients.  Heat on high, stirring constantly, until sauce has thickened, about 5 minutes.  Add seitan to vegetables and pour sauce over the whole thing.  Garnish with sesame seeds.