Super easy and flavorful, this vegan recipe brings tempeh to the next level. Be sure to use quality, not bitter tempeh and enjoy the spiced twist of quinoa.
By Robin Runner
Since becoming a vegan 10 months ago, I’ve really found a love for tempeh (temp – pay). I love marinating, grilling, broiling or pan frying it in coconut oil. I opted not to marinate this first dish because I really wanted to taste the actual tempeh. This recipe is super easy and I was so impressed with the flavor!
- One block of Tempeh (I used Smiling Hara brand)
- Coconut or Olive oil
- 1 cup of cooked quinoa
- 2 medium sized tomatoes
- 8 mini peppers or you can use one large bell pepper – diced
- ¼ of a large yellow onion diced
- Olive oil
- 4 green onions, diced
- ⅓ cup of black beans, rinsed and drained
- Juice from 2 limes
- 2 teaspoons of ground cumin
- 1 teaspoon of smoked paprika
- Salt and pepper
- 2 tablespoons of Bragg’s Apple Cider Vinegar
- Smoked chipotle Tabasco sauce – use as much as you prefer but it gives the dish a nice smoky flavor
- 1 handful cilantro leaves, washed
- I pan fried my tempeh in some coconut oil until lightly browned on each side – about 2 minutes per side. Then slice into 8 cubes.
- Into a large pan, add your olive oil and heat until hot. Add your onions and cook until translucent. Then add your tomatoes, peppers, black beans, juice, cumin, paprika, salt and pepper and the apple cider vinegar. Cook until heated through.
- Then add your Tabasco sauce (as much as you like), cilantro leaves, tempeh and quinoa. Give a good stir – taste and adjust seasonings. Top with green onions to garnish and serve in bowls.