Tempeh is a whole soybean product that originated in Indonesia. Similar to tofu, tempeh is often a staple in vegetarian diets because of its rich protein and fiber content. It has an earthy flavor and readily absorbs flavors when it is marinated or sautéed.
This recipe comes to us from Kayli and James of The Plant Eaters’ Manifesto.
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1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
3/4 lb. purple cabbage (about ½ a medium head)
Roasted Sweet Potatoes and Tempeh:
2 large sweet potatoes
2 block of tempeh
1 tsp. olive oil
6 tablespoons peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 teaspoon maple syrup
8 corn tortillas
For quick-pickled cabbage:
Combine all ingredients except cabbage in a saucepan and heat until liquid begins to simmer.
Thinly slice cabbage and place in a bowl.
Pour hot liquid over shredded cabbage and refrigerate for several hours or overnight.
For roasted sweet potatoes and tempeh:
Preheat oven to 450F.
Dice sweet potatoes and tempeh into bite-sized pieces.
Toss with a drizzle of oil. salt and pepper. Roast for 25 minutes or until they begin to brown.
For peanut sauce:
Combine sauce ingredients and microwave for 30 seconds. Stir mixture until a smooth sauce forms, adding water a tablespoon at a time until it reaches a thin, potable consistency.
In a large bowl, toss roasted sweet potatoes and tempeh with the peanut sauce.
Pile tempeh-sweet potato mixture into tortillas and top with Quick-pickled Cabbage and other optional ingredients.