Lunch, Vegan
Comment 1

Orange Tempeh with Sesame Squash and Roasted Peppers

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Here is a vegan twist on orange flavored proteins. I was lucky to find the Whole Foods Market brand Tangerine Dressing which is 100% Jain! The trouble with dressings often is they are high in fat, calories, have egg or fish ingredients, or have onion/garlic powder. This one at Whole Foods is low sodium, oil-free, gluten-free and has no animal or root vegetable products. If you can’t find this, you may be able to substitute the flavor with a combination of its’ main ingredients (water, white balsamic vinegar, tangerine juice, white grape juice, sea salt, lemon juice, xanthan gum, and orange peel).

Of course, feel free to modify the recipe for whatever veggies you have on hand. I feel this works best with crunchy veggies like peppers, squash, broccoli, or cabbage. Choose at least two type of vegetable with contrasting flavors, it will really help bring out the bowl. If you are looking for a higher caloric intake, fold in some wild rice or soba noodles. No tempeh? No worries, this could work well with extra-firm tofu too!

Orange Tempeh with Sesame Squash and Roasted Peppers

Makes 1 bowl:

  • 1/2 block Whole Grain Tempeh, sliced thin
  • 1 cup zucchini or yellow squash (or a mix of the two)
  • 1 cup bell pepper, chunks (green, red, yellow or mixed)
  • 1 tbsp sesame seeds (white or black)
  • 1-2 tsp organic coconut oil
  • 1 tbs powdered peanut butter or peanut flour
  • Whole Foods Market Tangerine Dressing
  • A drizzle of soy sauce
  • Lemon juice, chili powder, sea salt, pepper, cumin (to taste)

How:

1. Heat coconut oil in a pan and add tempeh on medium-high heat. Toss a few times till lightly browned (5 minutes). Add a drizzle of soy sauce and lemon juice. Quickly toss in powdered peanut butter or peanut flour. Let it crust for a few more minutes. Then, add a generous squeeze of the tangerine dressing until all tempeh slices are coated. Toss and cook until dark brown and crusted (about 5 more minutes). Set aside.

2. Heat another tsp of coconut oil with a dash cumin or curry powder. Add the squash or zucchini first, and pan fry for about 5 minutes. Once tender, add in the peppers (you can pre-roast them in the oven if you prefer that flavor) and toss mixture. Add sea salt, pepper, lemon juice, and chili powder to taste. If you like the orange flavor, even add another drizzle of tangerine dressing. Once veggies look roasted and cooked, fold in sesame seeds.

3. Combine tempeh and veggies in a bowl and enjoy this filling, nutrient filled tangy meal.

 

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This entry was posted in: Lunch, Vegan

by

Jain foodie with a passion for compassionate cooking. I’m writing to inspire living a healthy, compassionate lifestyle through a Jain diet.

1 Comment

  1. shipleye says

    Looks good. I will just use peanut butter, a very small amount.
    Check out our website for making your own great tempeh at home:
    makethebesttempeh.org
    Feel free to write with any questions/comments.
    betsy shipley

    Like

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