Recipe by Prose
From Isa Chandra Moskowitz's book, Vegan Brunch. This is a refreshing change of pace for breakfast time, but would make a great meal at any time of day. She suggests that steaming the tempeh before preparing this recipe gives it a juicier texture and reduces the bitterness of tempeh. I steamed it for five minutes with 2 tablespoons of water in the microwave, but if you like a stronger tempeh flavor you can skip that.
Top Review by Diann is Cooking
Very good, I especially appreciate the steaming suggestion.
Anyhow, I made half a recipe, rounding up the garlic clove number, and I used the tempeh package with flax seed, and I more crumbled than cubed the tempeh. I had no Swiss chard so I used kolhrabi greens (which since they are tougher I added in a little earlier). Otherwise I followed the recipe (omitting salt). The dish has a nice nutty flavor and crunch, The thyme is a great touch! (Next time I'll have fresh to hand.)
Made for the July 2010 veggie swap!
- 3 tablespoons olive oil, divided
- 1 lb tempeh, cubed
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 3 garlic cloves, minced
- 2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme
- 1⁄4 teaspoon salt
- fresh black pepper
- 4 large leaves swiss chard, torn into pieces (or any leafy green)
- Preheat a large, heavy-bottomed pan over medium heat. Saute the tempeh in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned.
- Add red bell pepper and onion and drizzle in remaining oil. Saute for about 5 minutes until veggies are softened but still slightly crunchy. Add garlic and thyme and saute for 2 more minutes.
- Season with salt and pepper. Add greens and saute until just wilted. Serve immediately.