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    Creamy Mediterranean Tempeh

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    Creamy Mediterranean Tempeh

      By JeannePetrucci

    February 18, 2018

    Ingredients

    16 oz. tempeh, cubed

    4 oz. plain non-dairy yogurt

    1/4 cup nutritional yeast

    2 teaspoons olive oil

    1/2 cup sweet onion, chopped

    3 garlic cloves, minced

    1/4 cup sundried tomatoes [see notes]

    1 teaspoon dried oregano

    1 teaspoon dried basil

    1/4 teaspoon dried thyme

    1 cup low-sodium vegetable broth

    3 cups spinach, chopped

    1/4 cup parsley, chopped

    Directions

    1Chop spinach/mince garlic.

    2In a large skillet, sauté tempeh in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.

    3Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.

    4Stir in yogurt and chicken broth, then nestle tempeh pieces in pan. Simmer for about 20 minutes.

    5Stir in spinach and cover pan until wilted. Top with parsley just before serving.

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    Jeanne Petrucci
    As the Founder of Living Plate, I develop, deliver, and evaluate nutrition education programming that is targeted at changing nutrition-related health behaviors. Incorporating hands-on culinary experiences into our evidence-based programming just makes sense. The most satisfying part of my job is help you create simple, health-promoting dishes you can prepare at home.

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