1 hour, 20 minutes
Serving Ideas:
- Serve with a hot nut sauce or a not-too-thick bean or flour sauce.
- This is a good dish for the winter holidays.
VEGETABLES
4 servings 12-Roasted Tempeh and Vegetables
QUINOA
3/4 cup quinoa, washed
1 1/2 cups no-salt-added vegetable broth, (or water)
1/2 teaspoon sea salt (or 2 cups of leftover cooked quinoa and skip quinoa cooking instructions)
FINISHING
2 cups frozen green peas
1 tablespoon tamari soy sauce
1 1/2 teaspoons ground rosemary
Makes 8 servings.
VEGETABLES
If not already prepared, start to make the roasted tempeh and vegetables dish (see recipe).
QUINOA
Once quinoa is washed, place it in a sauce pan with broth and sea salt, cover, and bring to a boil. Once
boiling, turn to low, and simmer for 15 to 20 minutes.
FINISHING
Once the quinoa is cooked, add the frozen green peas, tamari, and rosemary and mix into the hot quinoa.
Mix in the roasted tempeh and vegetables. Briefly blend half of this mixture in a food processor and mix it
back into the unblended half.
At this point, the mixture can be refrigerated and prepared later, or can be made into cutlets immediately.
BAKING
To make the cutlets:
Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking
sheet). Cutlets can even stick a little to a non-stick baking sheet which messes up the cutlets, so I greatly
prefer parchment paper because it always makes for very easy removal. Form cutlets (square patties) with
hands and place cutlets on baking sheet. If the mixture seems a little
dry or crumbly, and it is difficult to form the cutlets, add some water until it gets a little mushy so that the
croquettes can be easily formed, and so they stay together. If the mixture seems a little too wet, add
some brown rice flour.
Overall, you want about 8 cutlets.
If desired, spray a little oil on each cutlet (this will make them brown nicely and give them a lightly crisp
crust). Bake in a 400 degree F (200 degree C) oven (no need to preheat oven) for 25 minutes. Flip cutlets
and bake another 15 minutes, or until they are golden brown and have crispy edges. If the mixture was
cold from the refrigerator when you started, check to make sure that the cutlets are sufficiently warmed
through.
VARIATIONS:
- Use rice in place of the quinoa and then cook the rice for 55 minutes.
- This mixture can also be formed into small bite sized servings, and served as an appetizer (very suitable
finger food).
Per serving: 194 Calories; 5g Fat (19% calories from fat); 13g Protein; 33g Carbohydrate; 0mg Cholesterol; 607mg
Sodium
Serving Ideas:
- Serve with a hot nut sauce or a not-too-thick bean or flour sauce.
- This is a good dish for the winter holidays.
VEGETABLES
4 servings 12-Roasted Tempeh and Vegetables
QUINOA
3/4 cup quinoa, washed
1 1/2 cups no-salt-added vegetable broth, (or water)
1/2 teaspoon sea salt (or 2 cups of leftover cooked quinoa and skip quinoa cooking instructions)
FINISHING
2 cups frozen green peas
1 tablespoon tamari soy sauce
1 1/2 teaspoons ground rosemary
Makes 8 servings.
VEGETABLES
If not already prepared, start to make the roasted tempeh and vegetables dish (see recipe).
QUINOA
Once quinoa is washed, place it in a sauce pan with broth and sea salt, cover, and bring to a boil. Once
boiling, turn to low, and simmer for 15 to 20 minutes.
FINISHING
Once the quinoa is cooked, add the frozen green peas, tamari, and rosemary and mix into the hot quinoa.
Mix in the roasted tempeh and vegetables. Briefly blend half of this mixture in a food processor and mix it
back into the unblended half.
At this point, the mixture can be refrigerated and prepared later, or can be made into cutlets immediately.
BAKING
To make the cutlets:
Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking
sheet). Cutlets can even stick a little to a non-stick baking sheet which messes up the cutlets, so I greatly
prefer parchment paper because it always makes for very easy removal. Form cutlets (square patties) with
hands and place cutlets on baking sheet. If the mixture seems a little
dry or crumbly, and it is difficult to form the cutlets, add some water until it gets a little mushy so that the
croquettes can be easily formed, and so they stay together. If the mixture seems a little too wet, add
some brown rice flour.
Overall, you want about 8 cutlets.
If desired, spray a little oil on each cutlet (this will make them brown nicely and give them a lightly crisp
crust). Bake in a 400 degree F (200 degree C) oven (no need to preheat oven) for 25 minutes. Flip cutlets
and bake another 15 minutes, or until they are golden brown and have crispy edges. If the mixture was
cold from the refrigerator when you started, check to make sure that the cutlets are sufficiently warmed
through.
VARIATIONS:
- Use rice in place of the quinoa and then cook the rice for 55 minutes.
- This mixture can also be formed into small bite sized servings, and served as an appetizer (very suitable
finger food).
Per serving: 194 Calories; 5g Fat (19% calories from fat); 13g Protein; 33g Carbohydrate; 0mg Cholesterol; 607mg
Sodium
