Tempeh is my new best friend. It’s versatility is ridiculous and I have been using it every chance I get. It really adds alot of depth to most recipes, and without it many good dishes can fall flat. It’s such a cheap and simpleĀ ingredientĀ that has produced some of my favorite Vegan Pact recipes. Buffalo chick’n pizza, BBQ baked beans, avocado tacos and corn chili-I’m talking to you.
This dish is no exception. Beans, rice and chard seem plain ol’ boring to me, but throw in a little marinated tempeh, and you’ve got a five star plate on your hands.
Be on the lookout for a raw version of vegan bacon later this week. I’ll give you a hint-it involves eggplant š
2 cups kidney beans, cooked
2 cups swiss chard, chopped
3 cups cooked brown rice (NOTE: brown rice cooked in veggie broth is ideal for this recipe)
2 tomatoes, chopped
1/3 cup pure maple syrup
1/2 cup water
1/4 cup vegetable broth
4 cloves garlic, minced
3 tbsp olive oil
2 tsp paprika
1 tsp sea salt
1/2 tsp black pepper
Green onions for garnish
FOR THE BACON
1 8 oz package organic multi-grain tempeh, sliced into strips
3 tbsp pure maple syrup
2 tbsp soy sauce
2 tbsp pure raw honey (or agave)
Dash of cayenne pepper
1 tbsp olive oil
- For the tempeh, whisk maple syrup, soy sauce, honey and cayenne together
- Pour over tempeh in a container and toss to coat
- Let marinate in the fridge for an hour
- Meanwhile, cook tomatoes in 1 tbsp oil over medium heat in a large skillet for 5 minutes
- Add garlic and vegetable broth and bring to high heat
- Once it begins sizzling, return to medium heat and cook for 2 more minutes
- Add beans, rice, chard, maple syrup, water, paprika, salt and black pepper and stir together
- Cover and let cook for 10 minutes
- When tempeh is done marinating, heat another tbsp of oil in a frying pan over medium heat
- Add tempeh, and reserve the liquid
- Cook for 3-5 minutes, then flip and pour remainingĀ marinadeĀ over tempeh
- Cook for 3-5 moreĀ minutes, or until the strips are crispy and dark brown
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