Our sous chef Valerie Augustine cooks when Chef Diane is off. She turned out this tempeh dish in no time at all and you can too. Serve it for lunch or dinner as your protein. And don’t leave out the boiling step with herb-flavored water. This is what gives it an unforgettable taste and texture that belies how easy this dish is to make. You’ll fool everyone.
Makes 12 tempeh triangles
3 packages of Lightlife Organic Tempeh (Flax flavor)
Enough water to fill a large soup pot about ¾ full
2 tablespoons dried basil
2 tablespoons dried rosemary
2 teaspoons granulated garlic
¼ teaspoon cinnamon
Salt and pepper to taste
3 tablespoons grapeseed oil
Juice of half a lime
2 tablespoons olive oil
2 cups pea shoots
1 avocado, pitted, removed from skin and sliced
¾ cup Tzatziki Sauce
- Cut tempeh into triangles ( four per package for a total yield of 12 triangles).
- Fill pot ¾ full with water and add basil, rosemary, garlic, cinnamon, salt and pepper, and juice of 1 lemon. Bring water to a boil. Add tempeh triangles, making sure they are covered with water, and continue to boil approximately 25 minutes or until tempeh is soft. Drain tempeh on a tea towel.
- Place 3 tablespoons grapeseed oil in a large frying pan over medium heat and fry triangles on each side for about 4 minutes, squeezing lemon over each piece as tempeh cooks.
- Toss pea shoots with lime juice and olive oil.
- Serve triangles with 1 tablespoon of tzatziki sauce (see below), a slice of avocado, and pea shoots on each one.
Mix together all the ingredients and refrigerate for a half hour so the flavors will meld. You’ll probably have some tzatziki sauce left over; serve it on the side for those who want extra.
Makes approximately ¾ cup
1 cup vegan sour cream
1 clove garlic, minced
Juice of ¼ lemon
1 cucumber, seeded, peeled, and finely chopped or grated
Mint, dill, or cilantro, finely chopped (optional)
1½ tablespoons chopped scallions
Salt and freshly ground pepper to taste