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Pesto Parmesan Tempeh with Blistered Tomatoes & Quinoa
2 or 4 Serving Dinner

Pesto Parmesan Tempeh

with Blistered Tomatoes & Quinoa

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
720
FAT
39g
CARBOHYDRATES
60g
PROTEIN
27g

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INGREDIENTS

  1. ½ cup quinoa
  2. 4 garlic cloves
  3. 4 oz mushrooms
  4. 8 oz tempeh
  5. 2 tsp red chile flakes
  6. 4 oz grape tomatoes
  7. 2 oz vegan basil pesto
  8. 5.5 oz coconut milk
  9. 1 tbsp vegan parmesan
  10. 2 tbsp (4 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut, pine nut)
Tools: Large nonstick skillet, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
720
FAT
39g
CARBOHYDRATES
60g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add quinoa, 1 cup water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Prepare the produce

Peel and mince the garlic. Thinly slice mushrooms. Crumble tempeh into pieces.

3
Crisp the tempeh

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add crumbled tempeh and a pinch of salt and pepper. Cook until golden brown and crisp in places, 4 to 6 minutes. TIP: Add additional oil as necessary to crisp the tempeh.

4
Add the vegetables

Add minced garlic and ⅛ tsp red chile flakes to the tempeh, and cook until fragrant, 1 to 2 minutes. Add sliced mushrooms and grape tomatoes, and cook until mushrooms are well-browned and tomatoes begin to burst, 3 to 5 minutes. Transfer tempeh mixture to a plate. TIPS: Add more red chile flakes if you prefer. To help the tomatoes burst, apply pressure to them with the back of a wooden spoon.

5
Prepare the pesto parmesan

Wipe the large nonstick skillet clean and return to medium heat. Add basil pesto, just ½ cup coconut milk, and parmesan. Bring to a boil and cook until pesto parmesan sauce thickens, 2 to 3 minutes. Taste, and add salt as necessary. TIP: Save any remaining coconut milk for your own use.

6
Serve

Divide the cooked quinoa between plates and top with crispy tempeh. Add sautéed mushrooms and blistered tomatoes. Drizzle with pesto parmesan sauce. Sprinkle with any remaining red chile flakes. Bon appétit!

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