Red Wine Tempeh with Quinoa Pilaf & Roasted Asparagus

Red Wine Tempeh with Quinoa Pilaf & Roasted Asparagus

Makes 4 servings

Tempeh (adapted from Appetite for Reduction by Isa Chandra Moskowitz):
8 oz tempeh
1 cup red wine
1 T balsamic vinegar
1-2 cloves garlic, minced or crushed
1 tsp dried thyme
2 tsp dried rosemary
Pinch red pepper flakes
Salt & pepper to taste

Slice tempeh into 4 pieces and steam for 5 minutes. While it is steaming, whisk together the marinade. Marinate the tempeh for about an hour. If you’re short on time, just do it for as long as you can, making sure to flip so it gets both sides. Lay the tempeh slices in a saucepan in one layer and pour the sauce over it. Simmer for 7-8 minutes, then flip each slice and cook 7-8 minutes more. Reserve remaining sauce to serve with tempeh.

Olive oil
1 small onion, diced
1 clove garlic, minced or crushed
1 cup quinoa
2 cups water
1/3 cup dried cranberries
1/3 cup toasted chopped pecans
Salt & pepper to taste

Sauté the onion in the olive oil until softened. Add the garlic and sauté briefly. Then add the quinoa, water, cranberries, salt & pepper. Cook until water is absorbed, 15-20 minutes. Mix in the toasted pecans.

2 lbs asparagus, ends snapped off
Spray canola oil
Salt & pepper to taste

Preheat oven to 375. Spray oil on a roasting pan. Add asparagus, then spray oil on top of asparagus and add salt & pepper. Roll side to side to mix seasoning & oil evenly over asparagus. Roast 5 minutes, roll side to side, then cook ~ 5 minutes more or until tender.

Enjoy with your favorite red wine!

Image | This entry was posted in Recipes, Tofu & tempeh, Whole Grains & Veggies and tagged , , , , . Bookmark the permalink.

One Response to Red Wine Tempeh with Quinoa Pilaf & Roasted Asparagus

  1. Randi says:

    This looks absolutely delicious! I can’t wait to try it!

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