Lemon caper tempeh with quinoa pilaf & veggies


Tempeh (Adapted from e-book 1000 Vegan recipes by Robin Robertson) :
1 lb tempeh
1 T coconut oil
2 shallots, diced
2 cloves garlic, minced
1/4 c capers
1/2 c white wine
1/2 c veggie broth
Juice from one lemon
Chopped parsley

Slice tempeh & steam for 20-30 min. Then sauté the shallots in the oil until starting to soften & brown then add the garlic along with the capers, wine & broth. Then add the tempeh and simmer until the liquid is mostly absorbed. Finally add the lemon juice & parsley.

Quinoa pilaf:
1 T coconut oil
1/2 large onion or 1 small-medium onion, diced
1-2 garlic cloves, minced
1 cup quinoa, rinsed
2 cups veggie broth
1/4 c raisins or dried cranberries
1/4 c chopped pecans (or nuts/seeds of your choice)
Chopped parsley (optional garnish)
Salt & pepper to taste

Heat the oil in a saucepan and add the onion. Sauté until starting to soften & brown. Add garlic and stir. Add quinoa, broth, and raisins. Cook until broth is absorbed (15-20 min) then stir in the nuts. Garnish with parsley if using.

Serve with a green salad and/or a side of roasted or steamed veggies. Pictured/ steamed cauliflower, broccoli & red bell pepper

This entry was posted in Recipes, Tofu & tempeh and tagged , . Bookmark the permalink.

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