I’m feeling a little lazy this week so I thought I’d trot out one of my quick and easy recipes. There was quite a long period when I was eating vegetarian (or nearly so). Here’s one of the recipes I made then and still make occasionally. It’s so tasty, hearty, and satisfying that you just don’t miss meat.
Tempeh with broccoli
Serves four gourmets or two gourmands
4 stalks broccoli
½ lb. tempeh
1 small onion, diced
2 Tbsp. canola oil
2 Tbsp. wheat-free tamari
- Slice the tempeh into 1 inch by ¼ inch pieces.
- Place the tempeh in the roasting pan, brush it with canola oil, and roast in the oven for 20 minutes at 425°F.
- Clean the broccoli, peel the stems. Chop the stems into ¼ inch slices. Break the tops into florets.
- Steam the broccoli for 7 minutes until cooked but crisp.
- Sautè the onion in oil in a wok until it’s starting to brown.
- Stir the broccoli and tempeh into the onion. Cook one minute.
- Stir the tamari into the broccoli and tempeh. Cook for three minutes until tamari starts to reduce.
Serve the broccoli and tempeh over steamed rice.
