Tempeh and potatoes

For my initiation to tempeh I wanted to try something simple and quick. I got this idea that, even if not original, I think deserves publishing.

Ingredients:
(serves 2)
1 loaf of tempeh (250g)
5/6 small potatoes
2 sprigs of rosemary
3 tablespoons of soy sauce
3 tablespoons of extra virgin olive oil

Method:
Cut tempeh into slices, I cut it in halves horizontally and then into quarters. Place it in a pan to marinade with olive oil, soy sauce, rosemary and a bit of water.
Peel and dice potatoes into cubes, then add them to the marinade.
Keep yourself busy for half an hour, stirring a couple of times the contents of the pot.
Cook it, covered with a lid, on a quite low heat  for a quarter of hour, or until the potatoes get tender, stirring occasionally. You may require the addition of some water.
Remove the lid, raise the heat and let potatoes and tempeh get slightly golden.

Comments:
I served it nice and hot with plenty of sour sauce (I always keep it in the freezer: it’s so handy!)
It’s not perfect yet, as it was slightly dry, but I found it excellent with the sauce. Next time I’ll try another brand (it’s too early to switch to self-production) and perhaps I’ll let it marinade longer.

Chef: Stellina from VeganBlog

1. EleonoraNW3 9 January 2011 at 20:07

   

   This is one of the classic ways to have tempeh! A sort of delicious evergreen 🙂 Thanks for this, we all tent to forget the most simple and tasty recipes

   
   
2. Cassandra78 9 January 2011 at 20:23

   

   It’s also delicious with some beer and chestnut mushrooms