This recipe is for anyone who doesn't believe that vegetarian food can be as delicious and satisfying as non-vegetarian food. Of course, all you vegetarians can make it and enjoy too! I got the recipe for the tempeh and the onions from the Delicious TV Podcast that I love, and decided to make it into a spinach salad. Its delicious, spicy and filling.
Spicy Caramelized Onions
Slice 2 medium onions. Heat 2 tbsp of olive oil in a sauce pan. After a minute add the onions and lower the heat to medium-low. You want the onions to cook slowly. Sprinkle some salt over the onions. Toss the onions frequently. Once the onions start to brown (it should take at least 10-15 minutes), add 1/2 tsp tomato paste and 1/2 tsp hot sauce (you can add more if you like). Heat for 1-2 minutes more and your onions are done.
Dijon Tempeh
Cut the block of tempeh into quarters. Take each quarter and slice it down the middle to make each quarter thinner. To make the sauce: in a bowl add 1/2 cup of water, 1/2 cup of white wine, 2 heaping spoonfuls of Dijon mustard and 2 cloves of mashed garlic (I used a mortar and pestle but you can also use garlic paste). Whisk all the ingredients together. Heat 2 tbsp of olive oil in a sauce pan. Once the oil is super hot, add the tempeh. When the tempeh is golden brown on one side, flip them over and let them brown on the other side. When the tempeh is cooked on both sides, add the sauce to the pan. Let the tempeh cook in the sauce, on medium heat, for 12-15 minutes.
You can either eat this on top of spinach greens, or Toni (from Delicious TV) also suggests making a sandwich with the tempeh and onions which also sounds really good. Enjoy!
Spicy Caramelized Onions
Slice 2 medium onions. Heat 2 tbsp of olive oil in a sauce pan. After a minute add the onions and lower the heat to medium-low. You want the onions to cook slowly. Sprinkle some salt over the onions. Toss the onions frequently. Once the onions start to brown (it should take at least 10-15 minutes), add 1/2 tsp tomato paste and 1/2 tsp hot sauce (you can add more if you like). Heat for 1-2 minutes more and your onions are done.
Dijon Tempeh
Cut the block of tempeh into quarters. Take each quarter and slice it down the middle to make each quarter thinner. To make the sauce: in a bowl add 1/2 cup of water, 1/2 cup of white wine, 2 heaping spoonfuls of Dijon mustard and 2 cloves of mashed garlic (I used a mortar and pestle but you can also use garlic paste). Whisk all the ingredients together. Heat 2 tbsp of olive oil in a sauce pan. Once the oil is super hot, add the tempeh. When the tempeh is golden brown on one side, flip them over and let them brown on the other side. When the tempeh is cooked on both sides, add the sauce to the pan. Let the tempeh cook in the sauce, on medium heat, for 12-15 minutes.
You can either eat this on top of spinach greens, or Toni (from Delicious TV) also suggests making a sandwich with the tempeh and onions which also sounds really good. Enjoy!
