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Cooking Club June: Garlic Tempeh with Broccoli

June 22, 2011

For part two of our cooking club, Jessica chose a recipe from one of our favorite blogger‘s new book Super Natural Every Day. I’ve said it once, and I’ll say it again — a good tempeh recipe is hard to find. This recipe is simple enough (it all takes place on a cutting board and in a skillet) and while it’s tasty (kind of like an upscale vegan version of beef and broccoli), it’s definitely for the tempeh loving crowd and probably isn’t the best choice to impress your carnivorous brother. To be fair — I cut the sugar out completely, but for the most part I’m happy with the finished product. I also replaced the cauliflower with broccoli in an attempt to make it a bit more colorful (you can be the judge of whether that worked or not). Next time I think I’ll add a bit more ginger to spruce it up. I do love me some ginger.

Garlic Tempeh with Broccoli

3 tbs coconut oil
3 shallots thinly sliced
1 head garlic, minced
1 tbs ginger, minced
2 tsp red pepper flakes
4 tbs tamari (or to taste)
3 tbs water
1 package (8 oz) tempeh thinly sliced
1 head broccoli thinly sliced
salt and pepper to taste (preferably freshly ground)

In a large skillet over low heat scoop out the coconut oil (especially if it’s not yet in liquid form) and let it heat up for a minute. Add the shallots, garlic and ginger and cook slowly for 15 minutes or until browned. Stir in the red pepper flakes.

Add the tempeh and stir so that it’s coated. Cook for a minute and add the 3 tbs of tamari and 2 tbs of water.

Coat the tempeh again and cook for another minute and then add the broccoli. Cover the skillet and cook for another five minutes. Feel free to add additional tamari and water to cook the broccoli — you want it to be crisp but cooked. Season with salt and pepper and serve immediately.

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