Name: Tempeh and Brussels Sprouts with Sun-Dried Tomatoes
Yield: Serves 4
Ingredients: A hearty grain, like brown rice or barley; ¼ cup (30 g) capers, drained; ¼ cup (30 g) sun-dried tomatoes in oil, cut into ¼-inch-thick (6 mm) slices; 1 (8-ounce/225 g) block tempeh, cut into medium dice; Freshly ground black pepper; 1 yellow onion, thinly sliced into half-moons; 1 cup (240 ml) vegetable broth; 8 ounces (225 g) brussels sprouts, quartered; ½ cup (120 ml) dry white wine; ¼ cup (35 g) thinly sliced garlic; Chopped fresh flat-leaf parsley; 2 tablespoons fresh thyme; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Nothing pleases me more than a quick one-pot sauté that also happens to have layers of flavor. Well, some things please me more, but after internet cats and world peace comes a weeknight meal like this. Lots of Mediterranean flavors here: sweet onions, loads of garlic, white wine, pungent sun-dried tomatoes, and briny capers. I love using tempeh in unexpected ways because its heartiness stands up to the dramatic ingredients. Here it’s a perfect match for roasted and seared brussels sprouts,