Sautéed Greens, Brown Rice, and Tamari Fried Tempe Served with a Warm Tahini Sauce (Vegan and Gluten Free)

The inspiration for this dish came from a little vegetarian/vegan restaurant that I used to work at. They served a very similar dish with sautéed greens, brown rice, a protein and a sauces. The protein and sauce would vary. Tempe is one of my favorite sources of protein so I chose to incorporate it into this dish. If your not familiar with tempe, tempe is a soy product similar to tofu, yet it is grainier and fermented. Now for the sauce. I really love a good tahini sauce so I came up with this wonderful savory rich tahini sauce for this dish. Overall this recipe is flavorful and adds a nice twist to a basic rice and veggie dish. It’s also a nice balanced meal with lots of veggies, protein, and healthy fats from the tahini.
With love from my kitchen to yours,
 
Kayley

Ingredients (serves 2)

Rice:

  • 1/2 cup short grain brown rice
  • 1 cup water

Tahini Sauce:

  • 1 garlic clove
  • 6 tablespoons tahini
  • 7 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons tamari
  • 1/8 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 teaspoons parsley

Veggies:

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 2 cups chopped broccolini
  • 2 cups chopped chard
  • Salt to taste
  • Dash of tamari

Tempe:

  • 1 tablespoon sunflower oil
  • 10 – 2” x 3/4” x 1/4” pieces of tempe
  • 2 teaspoons tamari
  • Pinch of salt

Recipe:

Pour the rice into a pot, rinse, drain, and add fresh water. Bring the water to a boil over high heat. Then reduce heat to low, and cook covered for 40 mins, then turn off heat and let sit for 10 minutes without removing the lid.

Meanwhile, prepare the tahini sauce. Heat some sunflower oil in a small pan over medium high heat. Once hot, sauté garlic slices till golden brown. Combine the garlic with the rest of the ingredients for the tahini sauce in a food processor and process till smooth.

Meanwhile, heat sunflower oil in pan over medium heat. Once hot, add onions and stir frequently. After the onions start to appear translucent, add the broccoli. Stir frequently. Once the veggies are soft and a few minutes away from being done, add your choice of leaf green (kale, chard, or collards), salt, and a dash of tamari.

While the veggies are cooking, prepare the tempe. Heat oil in a pan over medium-high heat. Once the pan is hot, add the tempe so that none of the strips lay on top of each other. Once the tempe is golden brown on the bottom, flip to cook the other side. Add tamari and salt and cook until the other side is golden brown as well.

Now that your food is almost done, pour the tahini sauce into a serving flask and place that in a pot with water, bring the water to a boil over high heat to heat the tahini sauce.

Divide the veggies, tempe, and rice between two plates serve with tahini and enjoy!