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Tofu & Tempeh

Tempeh, Quinoa & Pickled Vegetables

Tempeh, Quinoa & Pickled Vegetables

This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living NZ magazine.

Serves 4-6

Gather your ingredients then take a small pot and add:
½ c quinoa
190 ml water
Cover and bring to the boil, then turn down to a simmer leaving the lid on
and cook for 5 minutes until the water is absorbed. Remove from the heat
and leave to steam for a couple of minutes. Remove the lid and stir to help
cool. Meanwhile, add the following ingredients to a large salad bowl:
1 red onion, sliced as finely as you can
2 T coconut or rice vinegar
1 lime juice
1 T sweet soy sauce
Mix these together so the onion is coated and leave to marinate while you
prepare these other ingredients.
1 carrot, sliced into match sticks (julienned)
½ cucumber, sliced finely
½ broccoli, sliced finely
Add these prepared vegetables to the bowl along with:
1 T tamari soy sauce
½ tsp sesame oil
1 tsp peanut oil
Toss together well. Put a wok or large frying pan on high heat and add:
2 T coconut oil
When this is melted add:
1 block (250g) tempeh, sliced into flat cubes
Stir fry until starting to colour, then add:
1 T sesame seeds

When the seeds are toasted add:

2 T mirin
It will sizzle and evaporate quickly then add:
1 T tamari soy sauce
Remove from the heat and add to a bowl with the cooled quinoa. Lastly
add:
5 sprigs fresh coriander, roughly chopped
4 chives, finely sliced
2 sprigs of fresh mint
Give it all a good mix through and serve.