Vegan Tempeh Guisado with Vegetables and Spices
Ingredients
- 1 block of tempeh
- 1/2 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 stalk of celery
- 5 cloves garlic
- 1 tbsp brown sugar or maple syrup (optional)
- Juice of one lime
- 1 tbsp tomato paste
- 2 tbsp low sodium soy sauce
- 1 1/2 cups vegetable broth
- 1 1/2 tsp sazón
- 1/2 tsp adobo
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 2 tsp olive oil
- 1 tsp vinegar
- 3-4 sprigs cilantro
Preparation
Optionally steam tempeh for 10 minutes to reduce bitterness and let it cool.
Place tempeh in a bowl and add brown sugar or maple syrup, adobo, sazón, black pepper, oregano, and top with onion, green bell pepper, red bell pepper, celery, and garlic.
Add lime juice and soy sauce, then gently toss together and let marinate for 30-45 minutes.
Heat a pan to medium heat and add olive oil.
Scoop tempeh out of marinade and add to pan, then sauté and brown both sides.
While tempeh is cooking, add tomato paste to the remaining marinade and stir together.
Add the marinade to the pan with the tempeh and sauté for 2-3 minutes.
Add vegetable broth, bring to a boil, then reduce to a simmer and cook for 30 minutes. If the pan gets dry, add a little water.
Once tempeh is cooked, add vinegar, stir to combine, and turn off heat.
Serve as desired, optionally with rice and avocado for enhanced flavor.
