We took a last minute trip to the beach with my parents this weekend. None of us had planned ahead about dinners. I thought up this one in a hurry. Delicious, filling and super easy.
Tempeh Taco Salad
- 2-3 packs tempeh
- 1 bottle mexican-themed marinade. We used a chipotle lime marinade
- 5-8 oz baby spinach, pre-washed
- 1.5 large avocados (or 2 medium sized avocados)
- 1-2 teaspoons olive oil
- 1-2 teaspoons mild vinegar such as white wine or apple cider
- 1.5 cups black beans (or 1 can, rinsed and rained)
- 3/4-1 cup salsa (freshly chopped salsa that isn’t liquid-like is best for this. I got it from the produce section in Harris Teeter)
- 1-2 cups baby corn, frozen then heated in the microwave until no longer frozen
- Tortilla chips
- 1/2 jar olives, chopped
- Marinade the tempeh ahead of time, for at least 30 minutes and ideally longer
- Grill the marinade on a grill for about 5 minute, flipping on both sides. Or, bake in the oven for about 10-15 minutes until browned.
- Combine the baby spinach, 1 avocado, olive oil and vinegar in a large salad bowl. Using your (clean) hands or strong salad spoons, mix them together, squishing the avocado until only a few chunks of it are left and it has fully coated the spinach. The spinach should look wet and slightly wilt.
- Mix in the beans, salsa, corn and olives
- Take a couple handfuls of tortilla chips and break them into the salad
- Slice the remaining avocado and add to the bowl
- When the tempeh is finished grilling, slice it in half length-wise. Then slice it into strips horizontally so that you have 1-2 inch strips. Add to the bowl
- Serve topped with extra tortilla chips, salsa, corn, olives, and/or non-dairy sour cream, to taste
Sorry, I don’t have a picture!
It was the night before my birthday. Matt had just left for NYC for a conference, but earlier this weekend he had marinated and grilled tempeh. I’m already in birthday mode and not in the mood to cook.
- Tortilla chips
- About 1/2 block of tempeh, marinated and grilled, then smashed
- Tomato, chopped
Steps: Mix the smashed tempeh in a bowl with hummus. Spread on top of the chips, then top with tomato and salsa. So good I didn’t realize easy, vegan indulgence could be that easy.
This recipe is from the Vegetarian Times, a magazine to which I’ve been subscribing for the past several years. They have free recipes online too, at www.vegetariantimes.com. I used to make it a lot because it was so easy to make and a delicious way to use frozen vegetables. I’m kind of a snob about my produce, so I usually don’t like the taste of the frozen stuff. But the delicious hoisin-based, Asian-style sauce makes the frozen green beans taste much better. Similarly, the sauce is strong enough that you don’t need to steam the tempeh.
I double it so that we have extra for lunch.
Start by mixing the hoisin-sauce with tamari, rice vinegar, cornstarch and water.
Then, grate the ginger and mince the garlic. I used the fresh kind, but you can use jarred minced garlic too.
Saute the ginger and onion in oil or water. Meanwhile cut the tempeh into cubes.
Then add the tempeh and the hoisin sauce mixture.
Mix so that the tempeh is covered in the sauce. Then cover and simmer for about 2 minutes. The sauce will thicken. Then add the green beans. I had less green beans in the freezer than I thought, so I did a mix of green beans and peas instead. Cover and simmer for about 5 more minutes. Top with cashews and serve.
Weeknight dinner done in 30 minutes.
I love Tempeh. People in Asia – particularly Indonesia – have been eating tempeh for hundreds of years. It comes from soybeans mixed with another grain like barley or rice and is super high in protein. You can make it at home, but I probably never will, so we buy it packaged:
There are many different ways to cook and prepare tempeh. One night this week, Matt grated two packages of tempeh using a hand grater and put it in a spaghetti sauce. Here it is grated (aka “ground”) and sautéing with garlic and onion:
This was a dish that Matt put together on his known, so I can’t link to a recipe because it is in his head. But some of the other ingredients in the sauce were:
- 1 can of crushed tomatoes
- 1 tbs tomato paste
- black olives, chopped
- roasted red pepper, chopped
- Italian seasoning
- nutritional yeast to sprinkle on top
It was enough for two dinners and two lunches. Perfect!