I found this recipe for tempeh on Toni Fiore’s VegEZ. I like to make it for dinner (like this) and use leftovers in sandwiches. I had half of a butternut squash and rosemary leftover from yesterday’s Chopped/Vegan and so it found its way onto our dinner plate tonight!
1 package soy tempeh
1/2 cup water
2 tablespoons dijon mustard
1/2 cup white wine
1 teaspoon garlic powder
1 teaspoon salt
1 scallion, for garnish
Cut tempeh into rectangles. Steam for five minutes. Whisk the water, mustard, wine and garlic powder together. Thinly slice the scallion and set aside.
Heat oil up in a non-stick skillet and cook tempeh for a minute on each side. Add the sauce and simmer for ten minutes until liquid is reduced.
Roasted Cauliflower & Butternut Squash
1/2 butternut squash
1 small head of cauliflower
1/2 cup pine nuts
S and P
Cut the squash into cubes and break the cauliflower into florets. Drizzle with olive oil and season with salt and pepper. Roast on a baking sheet in a 375 oven for 40 to 45 minutes.
Toast the pine nuts in a skillet on the stove top. Sprinkle them over the roasted vegetables.
8 red potatoes
1 sprig of rosemary
S and P
Quarter the potatoes. Chop the rosemary. Drizzle with olive oil and mix in the rosemary and salt and pepper. Roast for 40 to 45 minutes in a 375 oven.
To serve, place the tempeh on plate and garnish with chopped scallions. Add generous helpings of roasted potatoes and vegetables. Enjoy!