Tempeh, Greens, and Zucchini

For a delicious and (fairly) easy Sunday night dinner, I whipped up a the Smoky Grilled Tempeh from Veganomican, though I omitted the liquid smoke added a little extra maple syrup, and threw in a splash of tequila. Veganomican advises boiling the tempeh before marinating it, and I think it makes all the difference, removing any lingering bitterness and softening the tempeh, which allows it to soak up more delicious marinade. I throw my extra marinade in the pan (though you could save and re-use it for something else). The maple syrup allows the tempeh to carmalize just a bit, though watch carefully to avoid burning the sugar in your pan.

Smokey grilled tempeh from Veganomicon with chili and garlic braised kale and soy marinated zucchini
Smokey grilled tempeh from Veganomicon with chili and garlic braised kale and soy marinated zucchini

I served the tempeh over brown rice and with a side of fresh kale, braised in thai chili sauce with garlic slices and some zucchini I marinated in soy, seseme oil and rice wine vinegar. While everything was warm and flavorful, the zucchini had a wonderful, buttery flavor that caused me to sneak into the kitchen later that night for more.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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