Tempeh is pretty cool. I never ate it growing up. However, for a time I did work here (see photos at end of the post)...saweetest job there ever was, let me tell you. Anyway, the owner was a rambunctious, old vegetarian guy from Boston and on the menu we had a few tempeh sandwiches. This was my only exposure to tempeh for the greater part of my life. I think I did taste it while cooking there and I don't think I liked it very much.
Even being vegan for almost a whole year now, I am only just recently starting to really to enjoy it. Well, this is my favorite way to have it now, maple roasted! The unique tempeh flavor is still detectable and compliments it's scrumptious caramelized maple crust. Together with herbed rosemary quinoa, dried cranberries and toasted walnuts, this is a new favorite in my book!
If I had happened to have stumbled upon this dish before Thanksgiving, it would have definitely made an appearance. A sneaksy and delicious way to get non-vegan folk to eat tempeh!? Muah-ha-ha! Perfect. I guess I'll have to wait until next year though.
I have to say, though this dish does seem to have a certain affinity for a Thanksgiving theme, what with the dried cranberries and maple and rosemary...however, I assure you that it's delicious any time of the year. Tempeh is an excellent source of vegan protein as well as probiotics and it can be found pretty much anywhere! Triple win!
Roasted Maple Tempeh + Rosemary Quinoa
Serves 4
Quinoa:
1 cup dry quinoa (I used red)
2 cups vegetable broth
1/4 cup dried cranberries
1 garlic clove, minced
1 Tbsp. fresh rosemary (chopped) or 1 tsp. dried
1 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
1/2 Tbsp. walnut oil (or olive)
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. dried sage
1 tsp. salt
1/4 tsp. black pepper
Tempeh:
2 8 oz. packs of plain tempeh (16 oz. total), cubed
1 Tbsp. olive oil
2 Tbsp. maple syrup
1/4 tsp. dried sage
2 Tbsp. chopped walnuts
First, rinse and drain the dry quinoa. Place in a medium saucepan with the vegetable broth. Bring to a boil over high heat, then cover and reduce to a simmer. Allow to simmer for about 15-20 minutes, or until all the broth is gone and the quinoa is fluffy. Check on it after about 10 minutes and give it a stir, if left too long the quinoa can stick to the bottom of the pan. Once done, fluff with a fork.
Meanwhile, in a medium bowl, combine the remaining quinoa ingredients and mix well. Once the quinoa is done, add it to the bowl mixture and stir to combine.
Preheat the oven to 350 F and chop the tempeh into small, bite-size cubes.
In a large bowl, combine the remaining tempeh ingredients and then add the tempeh cubes and stir well to coat.
Scatter the cubes on a baking sheet and bake at 350 F for about 20 minutes or until the maple syrup has caramelized atop the tempeh. Be sure to check that the walnuts don't get too toasty!
Once the tempeh is done, combine with the finished quinoa and stir well.
[yumprint-recipe id='59']I was a waitress and cook at the Hatcher Pass Lodge for a few years when I came back from college in Montana. It was a great job. I had the opportunity to work in an Alaska State Park, with absolutely breathtaking views. I remember the serene drive up to the mountains, and baking fresh cookies and muffins all alone, long before any customers or other employees got there, while listening to NPR. I think it's really where I discovered my love for cooking!
So, I got Todd a grill for our one year anniversary and by gosh we've been using it! Even with the monster mosquitos we've been having. Anyways, I've got a slam dunk, delish grilled dinner to share! Quinoa With Grilled Veggies & Ginger Nectarine Sauce, whew! I'm sorry I couldn't shorten it. I tried people! I even had to leave out tempeh from the title. Poor tempeh. Poor, poor tempeh.
I know Todd and myself were a little clueless at first as to what to grill, you know, being vegan and all. A grill is for like, meat...right? Ummm, yea if you want to put yourself at an increased risk for cancer! And if you're pregnant, stay away! Even just smelling grilled meat apparently poses the same risk as consuming it. Seriously. Check that shit out here and specifically regarding breast cancer, here. Really, you need to check it out. Don't be mad at me, I'm just the messenger and hey, a mammographer too. Anywho, never fear, this recipe was simply perfect and it will not increase your risk of developing cancer. That's right people grilled tempeh and vegetables did not have cancer-producing substances. This was actually tested. So grill away on those veggies! Oh, the more we know.
So, you can thank me for helping keep you happy and healthy. This grilled dish is light yet satisfying, and fresh but with a smoky influence. The ginger nectarine sauce lends a creamy richness. So keep cancer at bay and grill away. Hey, a rhyme!
Quinoa With Grilled Veggies & Ginger Nectarine Sauce
1 head of cauliflower (cut special - see instructions)
1 block of tempeh, cut into 4 triangles
3 large handful of leafy greens (spinach, kale, swiss chard, etc.)
Marinade
2 Tbsp. grapeseed oil
juice from 1 lime
a splash of soy sauce
4 green onions, chopped large
1/2 tsp. chili paste
1 thumb sized piece of ginger, peeled and chopped large
2 cloves of garlic, cut in half
6 sprigs of fresh thyme, de-stemmed
1 Tbsp. maple syrup
sprinkle of salt and pepper
Sauce
1 nectarine, pitted and sliced
1 shallot, chopped large
1 thumb sized piece of ginger, peeled and chopped large
1 tsp. miso paste
2 Tbsp. rice wine vinegar
1 tsp. sesame oil
1/4 cup olive oil
sprinkle of salt and pepper
Base
1 cup dry quinoa (or couscous, lentils, etc.)
* First a note about the grapeseed oil. It's used in grilling because of it's high smoke point. I recommend purchasing it if you don't have it. It's probably just hanging out by the olive oil in your local store. No biggie.
To start, wash the cauliflower. Cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact. I learned this the hard way. My poor cauliflower broke apart because I did not have this insight and thus you'll see the tin foil with small pieces of cauliflower in it. Or should you prefer your cauliflower this way, then go ahead and chop that stem off! Cut the tempeh into four large triangles. Arrange both in a large casserole dish and set aside.
Onto the marinade. Don't skip this. It's super easy and it only needs 30 minutes. To quote Nike, "Just Do It". Add all the marinade ingredients into the blender and blend, blend, blend until silky smooth. Pour the marinade over the cauliflower and tempeh and allow to sit for 30 minutes.
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While the marinade is doing it's thing, get ready to make the sauce. This is also, obviously, very simple. Just throw all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water. Taste and adjust according to your personal preference.
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Onto the quinoa. Rinse the quinoa with cold water. Spray a small pot with nonstick cooking spray and add 2 cups of water, followed by 1 cup of dry quinoa and a dash of salt. Over high, bring to a boil then turn to low, cover and allow to simmer for about 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.
After the marinating is finished, and while the quinoa is cooking place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted. Allow the cauliflower and tempeh to cook about 5 minutes on each side, depending on your grill. It could take a bit longer, just don't let it burn.
If you have a grill, you probably know how to use it. When the larger pieces are done, removed them. The smaller pieces will take longer than the larger pieces. When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes. You can use the grill cover if you desire. There's no real science to this people, just grill as you please! Don't forget about the quinoa though! We grilled us some yummy corn, too.
To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce. Garnish with black sesame seeds and sliced green onions if you wish!
Grilling vegan never tasted so good. Who needs meat when you can have this? Save an animal and yourself.
Quinoa With Grilled Veggies & Ginger Nectarine Sauce
Author: Katie - Produce On Parade
Serves: 3-4
This grilled dish is light yet satisfying, and fresh but with a smoky influence. The ginger nectarine sauce lends a wonderful richness.
Ingredients
---Grillings---
1 head of cauliflower (cut special - see instructions)
1 block of tempeh, cut into 4 triangles
3 large handful of leafy greens (spinach, kale, swiss chard, etc.)
---Marinade---
2 Tbsp. grapeseed oil
juice from 1 lime
a splash of soy sauce
4 green onions, chopped large
1/2 tsp. chili paste
1 thumb sized piece of ginger, peeled and chopped large
2 cloves of garlic, cut in half
6 sprigs of fresh thyme, de-stemmed
1 Tbsp. maple syrup
sprinkle of salt and pepper
---Sauce---
1 nectarine, pitted and sliced
1 shallot, chopped large
1 thumb sized piece of ginger, peeled and chopped large
1 tsp. miso paste
2 Tbsp. rice wine vinegar
1 tsp. sesame oil
1/4 cup olive oil
sprinkle of salt and pepper
---Base---
1 cup dry quinoa (or couscous, lentils, etc.)
Instructions
Wash the cauliflower and cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact.
Cut the tempeh into four large triangles. Arrange both the tempeh and cauliflower in a large casserole dish and set aside.
For the marinade, add all the ingredients into the blender and blend. Pour it over the cauliflower and tempeh and allow to sit for 30 minutes.
For the sauce, add all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water.
For the quinoa, rinse with cold water. Spray a small pot with nonstick cooking spray, add 2 cups water and 1 cup dry quinoa and a dash of salt.
Over high, bring to a boil then simmer, covered for 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.
Place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted.
Allow the cauliflower and tempeh to cook about 5 minutes on each.
When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes.
To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce.
Garnish with black sesame seeds and sliced green onions if you wish!
This is a unique dish. Crunchy and creamy, it's Thai-ishly delicious! It has all the ingredients for a darn good Thai dinner. Coconut milk, lemongrass, basil, cilantro, red curry, lime juice, and mungbeans. The gang's all here!
I wouldn't call kelp noodles a staple in our house. They're pretty spendy up here in The Last Frontier. These little translucent strands of goodness are chewy and almost crunchy if not soaked prior to use. They take on pretty much any flavor, like tofu would, and alone are completely flavorless. You know those tofu shirataki noodles, the ones that smell all rotten fishy? Ick. Not the kelp noodles, nope. Surprisingly enough though...you'd think if either one would smell it would definitely be the kelp noodles, but they don't. Yay!
When I do splurge on them, I like to make something fun. Something bold, and something super delicious. Enter, Thai Coconut Curry with Kelp Noodles. I like to top mine with pan fried tempeh, fresh mung beans, and chopped cilantro, but you can top yours with whatever you want! This recipe has all the ingredients for a darn good Thai-a-licious dinner. Coconut milk, lemongrass, basil, cilantro, red curry, lime juice, mung beans...yum! All that's missing is the fish sauce, but since we're vegan, we won't be missing it.
small sprinkle of chipotle chili powder or cayenne pepper
For the Topping
half a block of chopped tempeh
1 tsp. coconut oil
1/2 cup mung beans
cilantro for garnishing
Rinse those kelp noodles and give them a good drain. Place them in a medium size bowl and bathe them in lukewarm water. Add the lime juice and massage them for a couple minutes. A bath and a massage...dang, I wanna be a kelp noodle! Let them soak for 20 minutes or so while preparing the sauce. If lime juice won't volunteer itself, go ahead and use lemon juice instead. What a rude lime. Don't omit the juice though, as the acid is important to help the noodles relax a little bit. And don't forget to massage a bit...spoil those little kelp noodles!
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Add all the sauce ingredients into a small saucepan and whisk to combine, over low heat. Don't allow it bubble.
Slice the tempeh into small, thin bricks about the length of a thumb. Pour about 1 Tbsp. of prepared sauce into small frying pan along with coconut oil. Saute until tempeh is starts browning, about 5-10 minutes.
Now that those pampered kelp noodles have had their day in the sun, drain them well and add the sauce to the bowl in which they were soaking and mix them up! Divide the sauced kelp into two bowls (or one if you're feeling especially ravenous), and top with the cooked tempeh, mung beans and chopped cilantro. Roasted garlic crunchies or some siracha would also be a great addition. The longer the curry sits, the better it gets, so go ahead and put it in a timeout if you want.
I have to say, though this dish does seem to have a certain affinity for a Thanksgiving theme, what with the dried cranberries and maple and rosemary...however, I assure you that it's delicious any time of the year. Tempeh is an excellent source of vegan protein as well as probiotics and it can be found pretty much anywhere! Triple win!
Meanwhile, in a medium bowl, combine the remaining quinoa ingredients and mix well. Once the quinoa is done, add it to the bowl mixture and stir to combine. 
Preheat the oven to 350 F and chop the tempeh into small, bite-size cubes. 
Once the tempeh is done, combine with the finished quinoa and stir well.
Snuggle up and serve hot! 
Wiggling to Pharrell Williams – Happy (from Despicable Me 2)
