to bake - glazed mushrooms and tempeh
glazed mushrooms and tempeh
recipe from: My New Roots cookbook
recipe type: to lunch, vegetarian, to dinner
what you need:
For The Marinade:
3 cloves minced garlic
1 teaspoon sesame oil
¼ cup low sodium tamari sauce
½ teaspoon ground ginger or 1 ½ teaspoons of fresh minced ginger
1tablespoons maple syrup
1 tablespoon of apple cider vinegar
For The Bowl:
package of organic tempeh cut into 4 equal portions
2 tablespoons olive oil
2 cloves minced garlic
1 large onion sliced
8 to 10 ounces of mushrooms, sliced
2 cups of baby spinach
1 cup of baby arugula
¾ cup of wild or brown rice uncooked
Sesame seeds for garnish
what to do:
Mix the marinade ingredients together in a shallow glass bowl
Place the tempeh in the glass bowl turning to be sure it’s covered with the marinade. Place in refrigerator and marinate for 2 hours or more. Turning every so often to make sure the marinade evenly covers the tempeh.
Cook the rice according to package directions
Heat skillet (preferably cast iron) and add one tablespoon of olive oil and add the garlic and onions and cook over medium heat until they begin to soften.
Add the mushrooms and cook over medium heat until they begin to brown. Stir in about one tablespoon of the marinade mixture; mix well. Remove from heat and set aside.
Add remaining tablespoon of olive oil to skillet and then the tempeh (reserving the remaining marinade)
Cook for about 5 minutes on medium before turning – it should just be starting to brown. Once it’s brown, flip it and continue to cook until it is brown on the other side.
Remove the tempeh from pan and set aside.
Add the spinach and arugula mixture to the pan and cook until it just begins to wilt, add a tablespoon of the marinade and mix well.
It’s time to make your bowl . .
Place ¼ cup of rice in bowl, and nestle in a portion of the onions/mushroom mixture, spinach and tempeh
Sprinkle with sesame seeds and serve