Tandoori Tempeh with Jeweled Buckwheat & Raita

Tandoori Tempeh

with Jeweled Buckwheat & Raita

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dinner

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SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
420
FAT
9g
CARBOHYDRATES
78g
PROTEIN
26g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 8 oz tempeh
  3. 2 carrots
  4. ½ oz fresh mint
  5. 1 lemon
  6. 1 tbsp tandoori spice
  7. 1 tsp agave
  8. ½ cup buckwheat groats
  9. 1 cucumber
  10. ¼ cup Forager® Project Cashewgurt®
  11. ½ tsp ground cumin
  12. ¼ cup golden raisins
  13. 3 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Aluminum foil or parchment paper
  • Baking sheet
  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Peel and mince the garlic. Cut the tempeh into thin triangles, there should be 8 total. Peel and dice the carrots. Roughly chop the mint leaves. Halve the lemon.
2
Roast the tempeh
Line a baking sheet with aluminum foil or parchment paper. Combine the minced garlic, just 2 tsp lemon juice, tandoori spice, agave, 2 tbsp vegetable oil, and ¼ tsp salt in a small bowl. Brush both sides of the sliced tempeh with tandoori marinade, and add to a baking sheet. Roast until lightly browned, about 13 to 15 minutes.
3
Cook the buckwheat
Add 1 cup water to a small saucepan over high heat. Bring to a boil and add the buckwheat groats. Cover, reduce heat to low, and simmer, stirring occasionally, until tender, about 6 to 8 minutes. Drain and rinse under cold water to stop the cooking process.
4
Make the raita
Grate the cucumber into a medium bowl. Add just 2 tsp lemon juice, Cashewgurt, ground cumin, and a pinch of salt and pepper to the bowl with the grated cucumber. Mix the raita.
5
Cook the “jewels”
Place a large nonstick skillet over medium-low heat with 1 tbsp vegetable oil. Once the oil is hot, add the diced carrots, golden raisins, and a pinch of salt and pepper. Cook until the carrots are tender, about 3 to 5 minutes.
6
Serve
Add the cooked buckwheat to the skillet with the carrots. Cook, stirring frequently, until heated through, about 2 to 3 minutes. Remove from heat and add the chopped mint. Toss to combine, taste, and adjust seasoning with salt. Divide the jeweled buckwheat between large bowls. Top with the tandoori tempeh and serve with raita. Enjoy!