Roasted tempeh, sun-dried tomatoes, artichokes and cannellini beans make this a hearty vegan meal.
SERVINGS: 4
SERVING SIZE: 1 cup (200 grams)
PREP TIME: 10 minutes
COOKING TIME: 40 minutes
Ingredients
- 1 8-ounce package tempeh, cubed
- 2 tablespoons (30 milliliters) extra-virgin olive oil, divided
- 1 tablespoon (15 milliliters) low-sodium soy sauce
- 1 cup yellow onion, diced
- ½ teaspoon kosher salt
- 1½ tablespoons sliced garlic (about 4 cloves)
- 3 tablespoons chopped sun-dried tomato halves packed in oil
- 1 14-ounce can artichoke hearts, drained
- ⅛ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons (30 milliliters) white wine vinegar
- 1 14.5-ounce can cannellini beans, drained and rinsed
- ⅓ cup basil, chiffonade or chopped
- 1 tablespoon (15 milliliters) lemon juice
Instructions
- Preheat oven to 350°F (177°C).
- Line baking sheet with foil or parchment paper.
- In a bowl, combine tempeh, 1 tablespoon olive oil and soy sauce.
- Place tempeh on baking sheet and cook approximately 15 to 20 minutes, until golden brown.
- In a large sauté pan, heat remaining 1 tablespoon oil over medium heat.
- Add onion and salt and sauté until translucent, 8 to 10 minutes.
- Add garlic and sauté 30 seconds.
- Add sun-dried tomatoes, artichokes, black pepper and red pepper flakes and sauté 3 minutes.
- Add white wine vinegar and deglaze the pan, stirring and scraping the bottom.
- Add beans, stir to combine and simmer 10 minutes.
- Stir in basil and lemon juice.
- Add tempeh, stir to combine and serve.
NUTRITION PER SERVING: 295 calories, 14g total fat, 2g saturated fat, 0mg cholesterol, 641mg sodium, 30g carbohydrate, 8g fiber, 3g sugar, 18g protein, N/A potassium, N/A phosphorus
Abbie Gellman, MS, RD, CDN, is a New York City-based registered dietitian and chef. Check out her site and blog ChefAbbieGellman.com and connect with her on Facebook, Instagram, and LinkedIn.