Tempeh is a family favorite for us, with its uniquely firm and chewy texture that holds up so very well to roasting, grilling, or sautéing.
This Tempeh Skillet creates a hearty backdrop to red cabbage, black beans, greens, and sweet potatoes, and works beautifully for a wonderful weekend breakfast or brunch. It’s sooo good! Full of flavor and bright colors, it’s perfect for a delicious dinner too, folded into a sprouted grain tortilla, and topped with fresh shredded lettuce or crunchy broccoli slaw!
SPICY TEMPEH SKILLET WITH RED CABBAGE, BLACK BEANS, AND SWEET POTATOES
1 onion, diced
1 8-ounce block tempeh, chopped or crumbled
1 tablespoon Bragg’s Liquid Aminos, or to taste
sprinkle of hot sauce, to taste
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeño, diced
2 cups red cabbage, shredded
2 large sweet potatoes, steamed and roughly chopped
1 can black beans, drained and rinsed
2 cups fresh baby greens (such as arugula, kale, or spinach), chopped
2 generous teaspoons Mexican seasoning
2 teaspoons Kosher salt, or to taste
1/2 teaspoon coarse ground pepper, or to taste
dash Creole Seasoning, to taste
Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and tempeh. Add about 1/2 cup of water, and sauté together over high heat for three minutes. Add Bragg’s Liquid Aminos and hot sauce. Reduce heat to medium-high and cover pan, to allow the onions to soften and tempeh to steam for a few minutes more, adding more water as needed to prevent sticking to the pan.
Once onions are almost translucent, add celery, bell pepper, jalapeño, and red cabbage. Continue cooking over medium-high heat, stirring occasionally until veggies are tender-crisp and still colorful.
Add sweet potatoes, beans, and greens, and all seasonings, and continue sautéing for just another minute or so, until ingredients are heated through and greens have wilted. Remove from heat.
Serve hot, with sprouted whole grain Ezekiel toast, tortillas, or English Muffins.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen