A recently discovered recipe is easy, quick, delicious, and satisfying. It provides good-quality protein with a limited amount of processing. It can become a one-pot meal with the addition of veggies and leftover grains or pasta.
In gassho,
Sequoia
Tempeh Simmered in Broth
--from The Modern Vegetarian Kitchen by Peter Roy
4 to 6 servings
Ingredients
1 lb. tempeh, sliced in bite-size pieces
4 cups water
3 Tbsp. soy sauce or tamari
1 Tbsp. olive oil
3 to 4 garlic cloves, lightly bruised with the side of the knife
2 to 3 quarter-size ginger root slices
1 sprig rosemary
1 sprig thyme
Thinly sliced green onions (scallions) for garnish
Instructions
Combine all ingredients, except scallions, in a pot and bring to a boil. Reduce to simmer, cover and cook for 30 minutes. Remove herb sprigs and serve with sprinkled scallions.