Pesto Parmesan Tempeh
with Blistered Tomatoes & Quinoa
- ½ cup quinoa
- 4 garlic cloves
- 4 oz mushrooms
- 8 oz tempeh
- 2 tsp red chile flakes
- 4 oz grape tomatoes
- 2 oz vegan basil pesto
- 5.5 oz coconut milk
- 1 tbsp vegan parmesan
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Medium saucepan with lid
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.
Peel and mince the garlic. Thinly slice mushrooms. Crumble tempeh into pieces.
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.
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.
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.
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!