Collards and Tempeh (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 pounds collards (one big bunch)1 lb tempeh (two 8 oz packages)2 tablespoons soy sauce (or tamari if you’re gluten-free)1 tablespoon fresh lemon juice1 cup water1 tablepoon olive oil1/2 cup sliced shallots4 cloves garlic, minced1/2 cup loosely packed fresh cilantro, chopped1/2 teaspoon fennel seed, crushed1/2 teaspoon red pepper flakesA few dashes fresh black pepper2 roasted red peppers (storebought or homemade), cut into bite sized piecesSalt to tasteLemon wedges to serve
First, rip the leaves off the stems of the collards, rip them into smaller pieces and wash them. I like to fill my sink with cold water and let them soak in there, then drain when I’m ready to use.
Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower the heat and let simmer for 10 minutes. Drain and set aside.
In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated. This makes the tempeh plumped up and succulent and gives them flavor.
Lower the heat and push all the tempeh over to one side. Drizzle the oil into the other side of the pan and saute the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip them into the tempeh and mix together. Saute for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.
Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted red pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth it it begins to get dry. Taste for salt and pepper and serve with wedges of lemon and hot sauce.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RADCRAST.
Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower the heat and let simmer for 10 minutes. Drain and set aside.
In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated. This makes the tempeh plumped up and succulent and gives them flavor.
Lower the heat and push all the tempeh over to one side. Drizzle the oil into the other side of the pan and saute the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip them into the tempeh and mix together. Saute for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.
Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted red pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth it it begins to get dry. Taste for salt and pepper and serve with wedges of lemon and hot sauce.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RADCRAST.
Nutritional Info Amount Per Serving
- Calories: 288.2
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 353.4 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.4 g
- Protein: 22.7 g
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