Tempeh Marsala

Tempeh Marsala

Cook and Prep Time: 35-40 minutes

Serves: 4

You Need

  • 2 8 oz. packages Tempeh
  • 1 lb. Cremini Mushrooms, sliced
  • 1 Yellow Onion, diced
  • 5-6 cloves Garlic, minced
  • 1 cup Dry White Wine (like a Chardonnay)
  • ½ cup Vegetable Stock
  • 2-3t Dried Thyme
  • 2-3t Dried Oregano
  • Salt & Pepper, to taste
  • Vegetable Stock OR Extra Virgin Olive Oil, for sautéing

For Serving

  • Mashed Potatoes
  • Pasta
  • Cauliflower Mash
  • Chopped Parsley
  • Chopped Chives
  • Chopped Basil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the tempeh.  Set a large pan to medium-high heat.  Add the tempeh.  Cook until the tempeh browns, 2-3 minutes.  Then, flip and repeat.  Then, remove the tempeh prepare the pan for Step 3.
  3. Set the pan back to medium-high heat. Add the mushrooms, and cook until the mushrooms have started to brown.  Cook for 5 minutes.  Then, add garlic and onion.  Cook for 5-6 minutes, until the onion is translucent.
  4. Add the wine, dried oregano, dried thyme, and vegetable stock.  Bring to a boil, and then let simmer for 10 minutes, until the liquid has reduced by half.  Then, add the arrowroot powder, and stir until thickened.
  5. Pour the sauce over the tempeh. Serve with your desired sides.  Enjoy!

Thai Tempeh Loaded Sweet Potatoes

So some versions of a loaded sweet potato almost always makes onto the menu monthly.

Usually, it is some version of Tex-Mex flavors, or Mediterranean. But I decided to think outside of the box and go a little bit more global.

Thailand, specifically. So this version had some tempeh, tons of herbs, and a delcious tahini-almond butter (instead of peanut butter) dressing.

Probably the best version I’ve made to date, even if it doesn’t look the prettiest!😂😂

Thai Tempeh Loaded Sweet Potatoes

Cook and Prep Time: 50 minutes

Serves: 4

You Need
  • 4 Sweet Potatoes, whole
  • 1 Yellow Onion, diced
  • 4-5 cloves Garlic, minced
  • 2 8oz. packages Tempeh
  • 1 head Broccoli, chopped into florets
  • 1 Avocado, sliced, for garnish
  • 1 tbsp. Fresh Ginger, minced
  • 1 tbsp. Tamari
  • Cilantro, for garnish
  • Chopped Scallions, for garnish
  • Chopped Cilantro, for garnish
  • Roasted Cashews for garnish
  • Sriracha, for garnish
  • Lime Wedge, for garnish
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
For the Dressing
  • 1 tbsp. Tahini
  • 2 tbsp. Almond Butter, or other nut butter
  • 1 tbsp. Ginger, minced
  • ½ tbsp. Coconut Nectar
  • 1 tbsp. Tamari
  • 1 Lime, juiced
  • 1 tbsp. Sriracha (optional)
  • 1 clove Garlic, minced
  • 1 tbsp. Sesame Oil
  • Water, as needed
  • Salt, to taste
  • Black Pepper, to taste
DIRECTIONS
  1. Preheat oven to 400˚F.  Line 1 baking tray.  Rinse and chop the produce accordingly.
  2. With a fork, poke holes in the sweet potatoes all over the skin.  Place the potatoes on the baking tray.  Coat the skin of each of the potatoes with ½ tsp. olive oil, and sprinkle with a pinch of salt.  Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a knife.
  3. Make the dressing.  Combine all ingredients in a blender, and pulse until smooth. Set aside for serving.
  4. Make the filling.  Set a large skillet to medium heat.  Once hot, add 1 tbsp. olive oil or vegetable stock.  Then, add garlic, ginger, and onion.  Cook until onion is translucent, stirring occasionally, 3-4 minutes.  Add tempeh, and cook for 1-2 minutes more.  Then add broccoli, and cook until tender, 1-2 minutes.  Season with tamari, salt, and pepper.  Remove from heat until ready to serve.
  5. Cut a potato down the middle.  Add about 1 cup of filling to the potato.  Garnish with any (or all) of the listed choices above.  Enjoy!