Vegan Dal Bhat with Tempeh

Ingredients

• 1 block Tempeh
• 2 tablespoons Soy Sauce
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 1 cup Red Lentils
• 4 cups Water
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 tablespoons Tomato Paste
• 1.5 cups Brown Rice
• 2 tablespoons Vegetable Oil
• about 142 g Spinach
• 1 medium Onion

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 block Tempeh, 2 tablespoons Soy Sauce, 1 teaspoon Turmeric Powder, and 1 teaspoon Garam Masala. Stir until the tempeh is evenly coated. Allow the tempeh to marinate for at least 15 minutes.
2. 2In a large heavy-bottomed pot, combine the 1 cup Red Lentils, 4 cups Water, 1 tablespoon Ginger, 2 cloves Garlic, and 2 tablespoons Tomato Paste. Bring the mixture to a boil over high heat (100°C / 100°C), then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally to prevent sticking, until the lentils are very soft.
3. 3Heat 1 tablespoon of the 2 tablespoons Vegetable Oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the marinated tempeh to the hot skillet and cook for 5-7 minutes per side, until the tempeh is golden brown and slightly crispy. Remove the cooked tempeh from the skillet and set it aside.
4. 4In the same 25.4 cm skillet, add the remaining 1 tablespoon of Vegetable Oil. Add the 1 medium Onion, chopped into 1.27 cm pieces, and cook over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Add the about 142 g Spinach and continue to cook, stirring, for 1-2 minutes until the spinach is wilted.
5. 5Serve the golden brown tempeh alongside the lentil dal. Spoon the sautéed onion and spinach mixture over the dal or serve it on the side.

Related Guides