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"Hunger is the best sauce in the world."--Cervantes

Tempeh Chimichurri Recipe

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This recipe for Tempeh Chimichurri is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz tempeh, sliced into 8 thin slabs

For the chimichurri:
4 cloves garlic
1 cup loosely packed fresh cilantro
1 cup loosely packed fresh parsley
1 teaspoon dried oregano
1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
3/4 cup veg broth

For the additional marinade:
1 tablespoon tamari or soy sauce

Also:
Olive oil spray

To serve:
Sauteed or steamed veggies
Baked potato or rice
Directions:
Directions:
1. Steam tempeh for 10 minutes
2. Make the chimichurri - simply blend all of the sauce ingredients (not the tamari) until relatively smooth
3. Pour half a cup of chimichurri into a measuring cup and add the soy sauce
4. Reserve the rest of the chumichurri
5. Place warm tempeh on a plate and pour marinade over. Rub the marinade into the tempeh
6. Let sit for an hour, flipping once, and rub in the marinade again
7. Preheat a large, heavy bottomed pan over medium-high heat and spray pan with a thin layer of oil
8. Place tempeh in a single layer and cook for 4 minutes or so, until lightly browned
9. Spray with more oil, and flip tempeh, cooking for 3 more minutes
10. Add the remaining marinade from the plate marinade and cook for 3 to 5 more minutes, flipping occasionally
11. Serve tempeh over veggies, drizzled with more fresh chimichurri

 

 

 

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