Tempeh Italiano

Tempeh Italiano
Photography by Kate Cauffiel | Food styling by Christina Zerkis |Prop styling by Alicia Blais

Roasted tempeh, sun-dried tomatoes, artichokes and cannellini beans make this a hearty vegan meal.

SERVINGS: 4
SERVING SIZE: 1 cup (200 grams)
PREP TIME: 10 minutes
COOKING TIME: 40 minutes

Ingredients

  • 1 8-ounce package tempeh, cubed
  • 2 tablespoons (30 milliliters) extra-virgin olive oil, divided
  • 1 tablespoon (15 milliliters) low-sodium soy sauce
  • 1 cup yellow onion, diced
  • ½ teaspoon kosher salt
  • 1½ tablespoons sliced garlic (about 4 cloves)
  • 3 tablespoons chopped sun-dried tomato halves packed in oil
  • 1 14-ounce can artichoke hearts, drained
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons (30 milliliters) white wine vinegar
  • 1 14.5-ounce can cannellini beans, drained and rinsed
  • ⅓ cup basil, chiffonade or chopped
  • 1 tablespoon (15 milliliters) lemon juice

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Line baking sheet with foil or parchment paper.
  3. In a bowl, combine tempeh, 1 tablespoon olive oil and soy sauce.
  4. Place tempeh on baking sheet and cook approximately 15 to 20 minutes, until golden brown.
  5. In a large sauté pan, heat remaining 1 tablespoon oil over medium heat.
  6. Add onion and salt and sauté until translucent, 8 to 10 minutes.
  7. Add garlic and sauté 30 seconds.
  8. Add sun-dried tomatoes, artichokes, black pepper and red pepper flakes and sauté 3 minutes.
  9. Add white wine vinegar and deglaze the pan, stirring and scraping the bottom.
  10. Add beans, stir to combine and simmer 10 minutes.
  11. Stir in basil and lemon juice.
  12. Add tempeh, stir to combine and serve.

NUTRITION PER SERVING: 295 calories, 14g total fat, 2g saturated fat, 0mg cholesterol, 641mg sodium, 30g carbohydrate, 8g fiber, 3g sugar, 18g protein, N/A potassium, N/A phosphorus

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Abbie Gellman
Abbie Gellman, MS, RD, CDN, is a New York City-based registered dietitian and chef. Check out her site and blog at Culinary Nutrition Cuisine, and connect with her on Facebook, Instagram, and LinkedIn.


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