Spicy Tempeh with Black Beluga Lentils (No Added Fat)
P-POD conference this past weekend, TVS hosted a vegan party. We were lucky enough to have Vegan Flava Cafe, a local vegan and almost all-organic restaurant, donate food. Amongst their donation was some very tasty salsa, of which there was a tub leftover that I brought home. I thought of the idea of sauteeing with no oil slices of tempeh and serving with the salsa. (My daughter doesn't like tempeh, so I could serve her tofu.)
Topping this with something like black beluga lentils would make a filling and even more nutritious meal. I haven't used black belugas much, and have gone with a 1:4 ratio of lentils to water cooked for 15-20m (12m for salads), but the livestrong.com site suggests a 1:2 ratio for 25m; I decided to try this out. Here is what I did.
- 8 ounces tempeh cut into halves both width- and length- wise for four thin sheets (to make two servings)
- Sprig of green onion cut into two halves
- 1 cup black beluga lentils
- 2 cups water
- 1 vegan bouillon cube
- Few tablespoons salsa
- I warmed up a cast iron pan with no oil for a few minutes on medium heat, then added the tempeh and green onion. I turned the tempeh and mixed the onion occasionally, cooking till the tempeh was gently brown (maybe 6-8 minutes).
- In parallel to the tempeh, I got a cup of black beluga lentils simmering with two cups of water and a vegan bouillon cube. I sampled after 20m and there was still a bit of liquid, with the lentils not quite ready, so I cooked for 5m more.