I am by no means a vegetarian but every once in a while its interesting to try a veggie recipe. I am completely against tofu because its so processed but tempeh is okay in my book. I haven’t cooked with it in years so when I came across this recipe in Hungry for Change I decided to try it. I’m pretty impressed with the results. It smelled so good baking and tasted even better!
For the Marinade:
2 garlic cloves
2 tablespoons whole grain mustard
2 tablespoons raw honey or maple syrup
2 tablespoons balsamic vinegar
2 tablespoons raw apple cider vinegar
1/2 cup extra-virgin olive oil
For the Shiitake and Sweet Potato:
2 tablespoons coconut oil
1 sweet potato, washed (and peeled, if desired), cut into 1/2-inch dice (not to be confused with a yam, sweet potatoes are white on the inside)
1 medium red onion, cut into 1/2-inch dice
8-10 shiitake mushrooms, stems removed
2 garlic cloves, minced
4 kale leaves, stems removes, torn into bite-size pieces
Unrefined sea salt
To prepare the tempeh, place the cut pieces into a non-reactive glass baking dish. Blend all the marinade ingredients together in a blender for 30 seconds, them pour over the tempeh. Allow tempeh to marinate for at lease 1 hour or, ideally, overnight.
Preheat the oven to 350 degrees.
Bake the marinated tempeh in its baking dish for 30 minutes. Tempeh is baked sitting in its marinade. While the tempeh is cooking, make the hash. Melt oil in a heavy-bottomed pan, preferably cast-iron, over medium-high heat. When the oil is hot, add the sweet potato and onion. Saute, stirring often to prevent sticking, until the sweet potatoes are just about fork tender. Stir in the shiitake caps, garlic, and kale leaves. Saute all until the kale is wilted and tender. Season with salt to taste, then divide the mixture between two serving plates. Top with pieces of the tempeh and serve.