Seared Tempeh
with Rosemary Fig Sauce
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INGREDIENTS
- 1 cup quinoa
- 2 tablespoons olive oil*
- 1 teaspoon salt*
- 1/2 teaspoon fennel seeds
- 10 peppercorns
- 1 bay leaf
- 1 onion
- 1 pound figs
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
- 2 sprigs fresh rosemary
- 3 cups vegetable broth, used in two steps
- 1/2 cup red wine
- 1 pound tempeh
- * not included
- 2 cups water*
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INSTRUCTIONS
Making the tempeh: cut the tempeh into 2x3 rectangles and then split in half to make them thinner. Add the tempeh, 2/3 of vegetable broth (2 cups), red wine, fennel seeds, peppercorns, bay leaf and ½ teaspoon salt to your saucepan. Cover and simmer on low heat for about 20 minutes.
Making the sauce: peel and chop the onion and dice the figs. Heat the olive oil in another saucepan and sauté the onions, covered, until translucent. Add the figs, vinegar, sugar and ½ teaspoon salt and bring to a boil. Turn down the heat and simmer for about 5 minutes. Remove the lid and continue to simmer for 20 minutes. Add remaining 1 cup vegetable stock and cook for an additional 10 minutes. Add the rosemary and simmer for an additional 5 minutes. The sauce should be thick.
Making the quinoa: add the quinoa and 2 cups of water to a pot. Bring to a boil, cover and reduce to simmer until water is absorbed, about 15-20 minutes. Uncover and fluff with a fork.
Remove the tempeh from the saucepan and add to a hot skillet coated with oil. Brown the tempeh. Be sure not to flip until the first side is brown, taking a few minutes on each side. Note: Make sure not to overcrowd the skillet.
To serve: Place the browned tempeh over the quinoa and top with sauce. Enjoy!