AuthorJeanne PetrucciCategoryDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 16 oz. tempeh, cubed
 4 oz. plain non-dairy yogurt
 1/4 cup nutritional yeast
 2 teaspoons olive oil
 1/2 cup sweet onion, chopped
 3 garlic cloves, minced
 1/4 cup sundried tomatoes [see notes]
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1/4 teaspoon dried thyme
 1 cup low-sodium vegetable broth
 3 cups spinach, chopped
 1/4 cup parsley, chopped
PREP:
1

Chop spinach/mince garlic.

MAKE:
2

In a large skillet, sauté tempeh in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.

3

Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.

4

Stir in yogurt and chicken broth, then nestle tempeh pieces in pan. Simmer for about 20 minutes.

5

Stir in spinach and cover pan until wilted. Top with parsley just before serving.

Ingredients

 16 oz. tempeh, cubed
 4 oz. plain non-dairy yogurt
 1/4 cup nutritional yeast
 2 teaspoons olive oil
 1/2 cup sweet onion, chopped
 3 garlic cloves, minced
 1/4 cup sundried tomatoes [see notes]
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1/4 teaspoon dried thyme
 1 cup low-sodium vegetable broth
 3 cups spinach, chopped
 1/4 cup parsley, chopped

Directions

PREP:
1

Chop spinach/mince garlic.

MAKE:
2

In a large skillet, sauté tempeh in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.

3

Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.

4

Stir in yogurt and chicken broth, then nestle tempeh pieces in pan. Simmer for about 20 minutes.

5

Stir in spinach and cover pan until wilted. Top with parsley just before serving.

Creamy Mediterranean Tempeh