Tempeh Part II
Now that you all have tempeh in your fridge and you are wondering what the heck to do with it, here is an easy, yet inspiring dish to start with: Tempeh a l’Orange adapted from The New Laurel’s Kitchen cookbook.
Tempeh a l’Orange
8 oz. tempeh
3-4 Tbsp. olive or toasted sesame oil
1/2 onion, diced
2 stalks of celery or 2 medium carrots, sliced into 1/2 inch pieces
2 Tbsp. whole wheat flour
1.5 cups boiling water
juice of 1 orange
1 tsp. salt
1 Tbsp. honey
zest of 1 orange
dash black pepper
2 Tbsp. fresh parsley (or Rosemary gives it an interesting twist instead)
1/4 cup white wine (optional)
Cut tempeh into 1/2 inch chunks, saute in 2 Tbsp. of oil until golden on all sides (about 5 minutes), remove to a paper towel to drain.
Then saute the onion and celery in the remaining oil until tender. Sprinkle with flour and stir for a minute or so over medium heat. Gradually add water, continuing to stir while mixture thickens. Add the remaining ingredients, bring to a boil, then simmer for 4-5 minutes. Add tempeh to the mix and simmer just a little longer for the flavors to be absorbed.
Serve over brown rice, quinoa, or bulgar wheat.
Check out some other tempting tempeh recipes and let me know how you do!
- TLT Sandwich from 101cookbooks.com
- Tempeh Wraps from Lightlife
- Tempeh Coconut Curry from Cooking Light
- Tempeh Chili from Mark Bittman’s How to Cook Everything Vegetarian