By Megan Kian
Yesterday I told you about tempeh, one of my new favorite soy products. Today, I thought I would share a recipe showing just one of the ways tempeh can be used to create a quick and easy dish. I used a recipe from Vegetarian Times, which is a great source for vegetarian recipes. I like this recipe because it’s easy and it includes several different vegetables, which definitely makes for a nutritioulicious meal!
Here is my version of the recipe:
Tempeh with Zucchini, Peas, and Tomatoes
- 2 tablespoons olive oil
- 8 oz. tempeh, crumbled
- ½ teaspoon ground red pepper
- ½ teaspoon dried basil
- 2 teaspoons salt
- 1 cup liquid from canned tomatoes
- 6 medium cloves garlic, minced
- 2 medium zucchini, halved lengthwise then cut diagonally
- 2 cups frozen peas
- 2 cups canned diced tomatoes
Note: The original recipe called for anise seeds, dried oregano, onion, and parsley; however, I didn’t have these ingredients on hand, so I added ground red pepper instead. It added flavor and made for a spicier dish!
- In a wok or skillet, heat 1 tablespoon of olive oil over medium heat. Add the tempeh, ground red pepper, dried basil, and salt to the skillet.
- Bring the heat up to high and add the remaining tablespoon of olive oil. Add the garlic and stir-fry for 2 ½ minutes.
- Then add the zucchini and the remaining teaspoon of salt and stir-fry for another 2 minutes.
- Reduce the heat to medium and add in the peas. Cover and cook for 2 minutes.
- Uncover and add the tomatoes and their reserved liquid. Mix and stir-fry for 2 more minutes. Serve hot and enjoy!
What are some of your favorite tempeh recipes?