Tempeh Italiano Recipe

Roasted tempeh, sun-dried tomatoes, artichokes and cannellini beans make this a hearty vegan meal.

Prep Time: 10 minutes
Cooking Time: 40 minutes

Ingredients

1 (8-ounce) package tempeh, cubed
2 tablespoons (30 milliliters) extra-virgin olive oil, divided
1 tablespoon (15 milliliters) low-sodium soy sauce
1 cup yellow onion, diced
½ teaspoon kosher salt
1½ tablespoons (about 4 cloves) sliced garlic
3 tablespoons chopped sun-dried tomato halves packed in oil
1 (14-ounce) can artichoke hearts, drained
⅛ teaspoon ground black pepper
¼ teaspoon red pepper flakes
2 tablespoons (30 milliliters) white wine vinegar
1 (14.5-ounce) can cannellini beans, drained and rinsed
⅓ cup basil, chiffonade or chopped
1 tablespoon (15 milliliters) lemon juice

Directions

Before you begin: Wash your hands.

1. Preheat oven to 350°F (177°C).
2. Line baking sheet with foil or parchment paper.
3. In a bowl, combine tempeh, 1 tablespoon olive oil and soy sauce.
4. Place tempeh on baking sheet and cook approximately 15 to 20 minutes, until golden brown.
5. In a large sauté pan, heat remaining 1 tablespoon oil over medium heat.
6. Add onion and salt and sauté until translucent, 8 to 10 minutes. Add garlic and sauté 30 seconds.
7. Add sun-dried tomatoes, artichokes, black pepper and red pepper flakes and sauté 3 minutes.
8. Add white wine vinegar and deglaze the pan, stirring and scraping the bottom.
9. Add beans, stir to combine and simmer 10 minutes.
10. Stir in basil and lemon juice. Add tempeh, stir to combine and serve.

Nutrition Information

Serves 4
Serving size: 1 cup (200 grams)

295 calories, 14g total fat, 2g saturated fat, 0mg cholesterol, 641mg sodium, 30g carbohydrate, 8g fiber, 3g sugar, 18g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.