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Gluten-Free savory marinated tempeh with fresh garden vegetables

Updated on March 4, 2014

Savory marinated tempeh with fresh garden vegetables

Cast your vote for Marinated Tempah with fresh garden vegetables

Savory marinated tempeh with fresh garden vegetables

So savory and delicious!
So savory and delicious! | Source
Gathering the ingredients
Gathering the ingredients | Source
Steaming the tempeh so it will absorb the sauce much better.
Steaming the tempeh so it will absorb the sauce much better. | Source
Marinate the tempeh for about 10 minutes or while you prep other ingredients
Marinate the tempeh for about 10 minutes or while you prep other ingredients | Source
I have always read you are supposed to peel your ginger before you grate it. I am here to tell you it's NOT necessary. I keep my ginger in the freezer all the time. It lasts longer and makes it simple to grate.
I have always read you are supposed to peel your ginger before you grate it. I am here to tell you it's NOT necessary. I keep my ginger in the freezer all the time. It lasts longer and makes it simple to grate. | Source
That seems like a lot of ginger but don't despair; it will taste great. It smells great too!
That seems like a lot of ginger but don't despair; it will taste great. It smells great too! | Source
Grating the garlic. You can just drop the last little nub in the marinade. You don't want to grate your fingers!
Grating the garlic. You can just drop the last little nub in the marinade. You don't want to grate your fingers! | Source
The marinade is ready- just set aside while tempeh is steaming.
The marinade is ready- just set aside while tempeh is steaming. | Source
Take a small amount of the marinade and saute the tempeh until golden brown.
Take a small amount of the marinade and saute the tempeh until golden brown. | Source
Take the tempeh out of pan and set aside. Use the same pan for the rest of the sauting.
Take the tempeh out of pan and set aside. Use the same pan for the rest of the sauting. | Source
This is your broth and cornstarch mixture hanging around the browned tempeh waiting for their turn!
This is your broth and cornstarch mixture hanging around the browned tempeh waiting for their turn! | Source
I like to chop everything to bite size.
I like to chop everything to bite size. | Source
If you use a Mandolin for slicing don't even entertain the idea of not using the finger guard. I know someone who did and you don't want the gory details!
If you use a Mandolin for slicing don't even entertain the idea of not using the finger guard. I know someone who did and you don't want the gory details! | Source
Drizzle your oil in the same pan you browned the tempeh.
Drizzle your oil in the same pan you browned the tempeh. | Source
Saute the vegetables.
Saute the vegetables. | Source
Add your sauce and the tempeh.
Add your sauce and the tempeh. | Source
Looking like it's ready for it's bed of rice!
Looking like it's ready for it's bed of rice! | Source
So light and yummy!
So light and yummy! | Source
Small portion sizes are one of the keys to maintaining your ideal weight!
Small portion sizes are one of the keys to maintaining your ideal weight! | Source

Savory marinated tempeh with fresh garden vegetables

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: Serves 4-6 people

Savory marinated tempeh with vegetables

  • 1 8 oz package tempeh, cut into cubes, check to make sure your brand is free of gluten
  • 2 1/2 tablespoons low-sodium soy sauce, Trader Joe's brand is delicious, make sure your brand is gluten-free
  • 4 cloves garlic, grated
  • 3 tablespoons fresh ginger, grated
  • 1 teaspoon sesame oil, toasted
  • 1 cup vegetable broth, low-sodium
  • 1 1/2 teaspoon corn starch
  • 1 1/2 teaspoon rice wine vinegar
  • 2 teaspoons peanut oil, or vegetable oil
  • 1 medium large onion, chopped
  • 6-7 small cremini mushrooms, or Baby Bella, sliced thin
  • 1 large carrot, slice super thin
  • 1 bunch asparagus, chopped into bite size pieces
  • 2 teaspoons black or white toasted sesame seeds, or a combination of both
  • 1 1/2 teaspoon fermented bean sauce, This will go into the soy, ginger,garlic and oil marinade

Savory marinated tempah with garden vegetables

  1. Cube and steam your tempeh over boiling water for 10 minutes. This allows the marinade to penetrate the cubed tempeh better.
  2. While the tempeh is steaming, whisk together the soy sauce, fermented black beans, grated garlic, grated ginger and sesame oil, and set aside.
  3. Place one cup of your vegetable broth in a bowl and whisk in the vinegar and cornstarch. The cornstarch will not stay in suspension and will fall to the bottom bowl, so hit it with the whisk before you pour it in the saute pan. Set the broth and cornstarch aside.
  4. Take the steamed tempeh and toss it in the fermented black bean sauce you created first, and let that marinade while you chop and prep the rest of your vegetables. If you are going to put your tempeh vegetable creation over rice, you would want to start preparing the rice as well.
  5. Heat the oil in a large saute pan over medium high heat. Add the onions, asparagus, carrots and mushrooms and saute for about 3 minutes. You are looking for bright green, crispy vegetables. Add the tempeh and let that heat up for a minute or two. Pour in the broth, vinegar and cornstarch mixture. Let that cook for a minute or, until the broth thickens. Serve over your rice.

Savory marinated tempeh with garden vegetables

I love tempeh: it holds it's shape, is highly nutritious and has a nice nutty flavor. I am always trying to create recipes for it. This recipe is a great year-round recipe that alllows you to use whatever vegetables are available in season. I would also encourage you to try different grains. This recipe also taste great over farro or quinoa, not just rice.

I do want to say a few words about using a mandoline. There are many expensive brands but I found one for under twenty dollars that works just great. It's not your safest kitchen tool; in fact, it can be downright dangerous. A know of a person who was using it without the finger/hand guard and let his attention stray just one second and sliced off a fingertip, The worst part of the story is he owns his own beauty salon and of course, it was his scissor hand. I don't want to scare you but just instill a healthy respect for a great tool. If you don't have one ,you can slice your carrots super thin with a knife or use a food processor. I also use my mandoline for potatos. You cannot possibly cut them that thin for a potato au gratin. You can, of course,still cut them with a knife but the mandoline is fast and easy--just use the guard that comes with it!

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