Red Hot Tempeh & Rice with bell peppers and squash. This hot marinated tempeh is spicy and succulent and makes for a great addition to grains, greens, or other roasted veggies.

Ingredients

Serves: 4 Time: 1 hour and 45 minutes

Red Hot Tempeh & Rice

• 1 (8 oz) package of tempeh
• 1/2 yellow onion, thinly sliced
• 1 medium bell pepper, thinly sliced
• 1 medium yellow squash, thinly sliced
• Olive oil
• 1 cup uncooked rice
• 1 1/2 cup vegetable broth
• 1/2 tsp Old Bay seasoning
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp smoked paprika

Tempeh Marinade

• 1/2 cup vinegar
• 1/4 cup hot sauce (we used Frank’s)
• 2 Tbs olive oil
• 2 Tbs fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/8 tsp cayenne pepper

Directions

1. Bring a medium-size pot of water to a boil. Meanwhile, whisk together all the marinade ingredients in a medium bowl and cut the tempeh in half, widthwise, and then cut each of the squares diagonally to form four large triangles.
2. Once the water is boiling, lower the heat to a simmer and cook the tempeh for 10 minutes. Immediately remove and drain, placing the tempeh into the marinade, covering completely. Marinate for 1 hour, flipping the tempeh halfway through and recovering.
3. When you’re ready to cook, prepare the rice by setting a medium pot to medium heat. Once hot, add enough oil to lightly coat the pot. Add the rice and cook for 2 minutes. Then add the seasonings and then the vegetable broth. Cover with a lid and bring to a boil. Once boiling, reduce heat to low and simmer for about 20-25 minutes or until the rice is cooked, stir occassionally.
4. After the tempeh has marinated, prepare the onion, pepper, and squash. In a large cast iron skillet, set heat to medium. Coat evenly with olive oil once hot. Sauté the tempeh for about 5-7 minutes on each side. Add a splash of vinegar and some of the remaining marinade to semi-deglaze the skillet. Then, add the onion, pepper, and squash, cooking for another 7-10 minutes until tender and softened.
5. Serve the cooked tempeh, onion, pepper, and squash over the rice and enjoy!

Nutrition Information

Nutrition Disclaimer

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