Blue Plate Special #7: Grilled Tempeh with The OC & Wild Rice

A very easy, had-everything-in-the-house, kind of meal!

Grilled Tempeh
1 8oz package tempeh
1/4 cup tamari
1/4 cup apple juice

The OC
1 medium red onion
1/2 head of green cabbage

Wild Rice
1 cup

Mix the tamari and the apple juice together.  Slice the tempeh in half and then half again.  Then slice it in half again, so that it is half as thick, and finally, cut into triangles.   Marinate to soften the tempeh and give it time to absorb the flavor of the marinade.

The wild rice I use takes 45 minutes to cook so start this up right away. 

Slice the onion and cabbage.  Carmelize the onions over medium heat in olive oil.  When they are really soft and starting to carmelize, add in the cabbage and let it go for a good while (you have as long as the rice is cooking.)

When the rice is done, let it sit for about 5 minutes.  In the meantime, brush a grill pan with safflower oil, heat it up, and grill the tempeh until there are nice grill marks on the first side (2 to 3 minutes).  Turn it over and get grill marks on the other side.

Plate it up and enjoy!

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