My friends know I love tempeh! It’s a wonderful and healthy and inexpensive (at least when homemade) source of protein. Last summer I enjoyed Mediterranean style vegan tchikun with my salads. Why not do the same with tempeh? I love simple recipes, so here it is, with a lovely sprig of fresh parsley from my balcony. This recipe works just as well with tchikun (seitan).
Ingredients
1 package tempeh
1 can artichokes
1/2 cup sliced kalamata olives (or whole, pitted black olives)
2–3 tablespoons fresh lemon juice
1 large onion, coarsely chopped
3–4 gloves of garlic, minced
1 teaspoon veggie broth powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley (fresh parsley for garnish)
Salt, to taste
Or, 2 teaspoons zataar for Middle Eastern version
Preparation
Brown onions in a little oil; add garlic.
Cut tempeh into bite-sized pieces. Coat with veggie broth powder; stir to mix.
Slice artichokes.
Add tempeh, lemon juice, artichokes, olives and herbs to onions. Cook a couple of minutes to blend flavours.
Delicious served cold over a salad.
