I Can Cook Vegan by Isa Chandra Moskowitz

I Can Cook Vegan by Isa Chandra Moskowitz

Author:Isa Chandra Moskowitz
Language: eng
Format: epub
Publisher: Abrams Books
Published: 2019-10-29T00:00:00+00:00

Tempeh and Brussels Sprouts with Sun-Dried Tomatoes

Nothing pleases me more than a quick one-pot sauté that also happens to have layers of flavor. Well, some things please me more, but after internet cats and world peace comes a weeknight meal like this. Lots of Mediterranean flavors here: sweet onions, loads of garlic, white wine, pungent sun-dried tomatoes, and briny capers. I love using tempeh in unexpected ways because its heartiness stands up to the dramatic ingredients. Here it’s a perfect match for roasted and seared brussels sprouts, but you can use this method with so many other ingredients. I like to serve this with a bold whole grain, like farro or wheat berries, but it’s also wonderful with mashed potatoes or rice. Or just on its glorious own!


1 (8-ounce/225 g) block tempeh, cut into medium dice

3 tablespoons olive oil

8 ounces (225 g) brussels sprouts, quartered

¼ cup (35 g) thinly sliced garlic

1 yellow onion, thinly sliced into half-moons

2 tablespoons fresh thyme

¼ cup (30 g) capers, drained

¼ cup (30 g) sun-dried tomatoes in oil, cut into ¼-inch-thick (6 mm) slices

½ cup (120 ml) dry white wine

1 cup (240 ml) vegetable broth

Freshly ground black pepper

For serving

A hearty grain, like brown rice or barley

Chopped fresh flat-leaf parsley

Serves 4

1. Preheat a large skillet over medium-high heat. Cook the tempeh in 1 tablespoon of the olive oil with a sprinkle of salt until seared on a few sides, 7 to 10 minutes. Transfer the tempeh to a plate and set aside.

2. Add 1 tablespoon of the oil to the pan, place the brussels sprouts facedown in the oil, and sear them, about 5 minutes. Push to the side of the pan.

3. Add the garlic to the pan, drizzle in the remaining tablespoon oil, and cook the garlic for about a minute, until lightly browned. Add the onion and thyme with a sprinkle of salt and toss to coat. Cook the onion for 5 to 7 minutes, until lightly browned. Circulate the brussels sprouts in the pan while you’re at it.

4. Add the capers and sundried tomatoes to the pan and toss to coat. Pour in the white wine and the broth and combine the sprouts with everything else. Add a healthy amount of black pepper. Increase the heat to high, bring to a boil, and let the wine reduce, about 3 minutes.

5. Lower the heat and transfer the tempeh back to the pan, tossing to combine. Heat through for about a minute, then serve over grains and sprinkle with fresh parsley, if desired.


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