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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Isa Chandra Moskowitz's book, Vegan Brunch. This is a refreshing change of pace for breakfast time, but would make a great meal at any time of day. She suggests that steaming the tempeh before preparing this recipe gives it a juicier texture and reduces the bitterness of tempeh. I steamed it for five minutes with 2 tablespoons of water in the microwave, but if you like a stronger tempeh flavor you can skip that. Ingredients:
3 tablespoons olive oil, divided |
1 lb tempeh, cubed |
1 red bell pepper, thinly sliced |
1 small red onion, thinly sliced |
3 garlic cloves, minced |
2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme |
1/4 teaspoon salt |
fresh black pepper |
4 large leaves swiss chard, torn into pieces (or any leafy green) |
Directions:
1. Preheat a large, heavy-bottomed pan over medium heat. Saute the tempeh in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned.
2. Add red bell pepper and onion and drizzle in remaining oil. Saute for about 5 minutes until veggies are softened but still slightly crunchy. Add garlic and thyme and saute for 2 more minutes.
3. Season with salt and pepper. Add greens and saute until just wilted. Serve immediately.
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