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!Print
Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.