Name: Creamy Mediterranean Tempeh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 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

AuthorJeanne PetrucciCategoryMain EntreesDifficultyBeginner

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:

Chop spinach/mince garlic.

MAKE:

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

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.

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

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

Ingredients