I have been so crazy-busy since my Mum got here that I’ve been rather absent from the blogosphere of late… so I’m hoping to make up for my lack of posts with one of my favorite (and rather quick) recipes: Tempeh with Bulgur and Celery.
My omni-Mum has been rather enjoying all the delicious (hopefully) vegan offerings eaten here at the Fish household, but this has been one of her favourites by far. She wanted to be sure to have the recipe before she left, so I decided it was blog-worthy and will share this healthy and tasty composed salad with everyone!
I love the marriage of cilantro (with just about anything) and tempeh, and adding the nutty-flavoured quinoa makes it just perfect. I often make this dish with bulgur rather than quinoa, and sometimes too with left-over brown rice or kamut. It’s all good…
Tempeh with Bulgur and Celery
- 1 cup bulgur (or quinoa or your favorite grain)
- 2 cups water
- oil for frying
- 1 package of tempeh, cubed
- 4 cloves crushed or finley minced garlic (or more)
- 5 or more green onions (you can add more or less to taste, cut them on the diagonal, they look perdy like that, or just chop them up if you’re in a hurry)
- 4 tbs soy sauce
- 4 tbs agave syrup or rice syrup
- 5 (or as many as you’d like) celery stalks, diced (the smaller, the better)
- 1/2 cup fresh parsley
- Cook your grain of choice, here bulgur, and while it’s cooking dice up your veggies & tempeh. I usually start by frying up the tempeh. The original recipe I adapted calls for deep-frying it, which I don’t always do. Often I just cover the bottom of the pan with oil, then sauté the tempeh until it’s crispy and golden. Deep-frying does give it a great sort of “burn bacon”-like taste (which my mom loved).
- Let your tempeh drain on some paper towels while you sauté the garlic, onion and celery until the onions are bright green and the celery softens up just a tad. Add the soy sauce and your syrup and let things bubble up a bit, then add the tempeh and stir until well coated, and finally add your grain and fold until everything is coated with this delicious sweet-tasting sauce.
- Once you remove from heat (I usually pour it into a large salad bowl) fold in the parsley (or cilantro) and serve. You can also drizzle some lime or lemon juice if you’d like.
I like to serve this as a warm-cold salad, but in the summer (and when I’m organized enough) I make this ahead of time and chill in the fridge and it’s just as good.
We are all having a great time with my Mum, though sigh-seeing has been halted by her being slammed by a horrible cold/lung issue, but the Guppy is getting tons of snuggles and is just elated to have her “Pamma” here with her.