{CSA Recipes} Vegan Curried Tempeh with Peanut Sauce

Summer CSA | Week 17
In our box: onions, garlic, beets with greens, tomatoes, potatoes, delicata squash, hot pepper, watermelon, muskmelon, bell peppers

The little one is begging to go outside, so I'm only popping in here briefly. We are keeping up with the bounty of peppers and tomatoes, but just barely. It seems almost all dishes benefit with the addition of a roasted pepper or two.

I'm rediscovering my love of tempeh. I had never heard of it until a couple years ago and then we went through a phase of eating it at least once a week. It's a traditional Indonesian food that is made from fermented soy and it's really fantastic fried. Feeding the Whole Family has several Tempeh recipes that are quite amazing and that we have in regular rotation. In this recipe, the tempeh is paired with curry powder, a bunch of veggies and bulgur wheat to make a really quick two-pan meal. I like bulgur because it's fast and easy, but you could pair this with any grain.


Two years ago: CSA Day


Vegan Curried Tempeh with Peanut Sauce

Ingredients

For the sauce...
2 TBS. peanut butter
2 TBS. lemon juice
1 1/2 TBS. brown rice syrup
1/2 C. hot water
1 TBS. soy sauce

For the stir fry...
8 oz. tempeh, cut into a small dice
2 TBS. extra virgin olive oil
1 TBS. curry powder
1 tsp. chili powder
1 C. uncooked bulgur wheat
2 TBS. coconut oil
1 large carrot, shredded
2 ribs celery, cut into matchsticks
3 cloves garlic, minced
1 onion, chopped
4 leaves kale, stripped from the stem, washed, and finely chopped
1 TBS. dried oregano
juice of one lemon
salt and pepper, to taste
1 TBS. light miso

The method

1. In a bowl, mix together the EVOO, curry powder and chili powder. Add the diced tempeh and stir until all pieces are coated. Allow to marinate while you prepare the rest of the ingredients.
2. Add 1/2 tsp. salt to 1 C. water and bring to a boil. Stir in the bulgur, cover, remove from heat and let stand for 15 minutes. Fluff with a fork and drizzle a little extra virgin olive oil over the grain to help it separate.
3. Make the sauce by whisking all the sauce ingredients together. Set aside.
4. Heat the coconut oil over medium to medium high heat in a large pan with high sides. Add the garlic, onion, carrot, celery, kale, and oregano. Season with salt and pepper and stir fry for 2 minutes. Add in the tempeh and cook for a minute more.
5. Pour in the peanut sauce and bring to a simmer. Cover and cook for about 7 minutes, until the veggies are tender crisp.
6. Meanwhile, in a small bowl mix the miso with a tablespoon or two of hot water until it makes a paste.
7. When the veggie mixture is done cooking, turn off the heat and stir in the miso paste and lemon juice. Taste and adjust seasoning if necessary.
8. Divide the bulgur among four bowls and top with the veggie mixture. 

Servings: 4 adults
Time: 30 minutes

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