1400 700 vegan pestoparmesantempehwithblisteredtomatoes horizontal

Pesto Parmesan Tempeh

with Blistered Tomatoes & Quinoa

dinner

Grain Bowl Dinner Italian High-Protein Gluten-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
790
FAT
42g
CARBOHYDRATES
64g
PROTEIN
28g

MAIN 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. 3 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
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, 1 cup (2 cups) water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, 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 (4 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.

4
Add the vegetables

Add the minced garlic and as much red chile flakes as you’d like 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 vegetable mixture to a plate.

5
Prepare the pesto parmesan

Wipe the large nonstick skillet clean and return to medium heat. Add basil pesto, 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.

6
Serve

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