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
- 3 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
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Medium saucepan with lid
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.
Peel and mince the garlic. Thinly slice mushrooms. Crumble tempeh into pieces.
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.
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.
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.
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!