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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
For the tempeh:
- 2 cloves garlic minced
- 1 1/2 tablespoons ginger fresh, minced
- 1/4 cup tamari
- 1 tablespoon maple syrup bure
- 2 tablespoons rice vinegar brown
- 1 (8 ounce) package tempeh
For the bowl:
- 1 cup millet quinoa or cauliflower rice, cooked
- 2 teaspoons coconut oil or ghee
- 1 medium onion diced
- 1/2 pound mushrooms mixed wild, sliced
- 3 cups spinach packed (~1/4 pound)
- 3 tablespoons sesame seeds toasted
- 2 medium green onions sliced, for garnish
Ingredients
For the tempeh:
For the bowl:
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Instructions
- In a small bowl, whisk the garlic, ginger, tamari, maple syrup, and brown rice vinegar together.
- Cut the tempeh into four even rectangles. Slice each piece in half horizontally so you have eight thin rectangles, then restack and cut on the diagonal into sixteen triangles. Arrange tempeh in a single layer in a baking dish.
- Pour the marinade over the tempeh, and place in the fridge to marinate for at least 30 minutes (overnight if possible), flipping the pieces every so often.
- Heat 1 teaspoon of oil in a large skillet over medium heat. Add the onions and a pinch of salt, and cook until they are softened and slightly golden, about 7 minutes. Addthe sliced mushrooms and cook for 5 minutes without moving them (this will allow one side to caramelize.) Stir and cook for another 3-4 minutes, until soft and browned. Pour about 1 tablespoon of the tempeh marinade over the mushrooms and stir to coat. Remove from the heat and immediately add the spinach. Stir until wilted. Remove the mixture from the pan and set it aside.
- Heat another teaspoon of oil in the skillet. When it is hot, add the tempeh pieces and brown them on one side, about 5 minutes. Turn them over, add 1 tablespoon of the marinade, and cook for 1 minute. Sprinkle the tempeh with the sesame seeds, and remove from the heat.
- To serve, spoon the millet or cauliflower rice into bowls, then add a heap of the mushroom spinach blend and 1⁄4 of the tempeh. Drizzle with sesame oil if desired. Garnish with the spring onions.
Recipe Notes
Slightly adapted from My New Roots: Inspired Plant-Based Recipes for Every Season, by Sarah Britton (Clarkson Potter, 2015). Photo cred: Tina Berlin.