Sesame Tempeh w/ Sweet Potato Hash

A simple but tasty dish that cooks up quickly. This is easy to modify by adding other veggies as it cooks, or by substituting tofu for tempeh.

½ package tempeh
1 sweet potato (or garnet yam)
1 tablespoon sesame oil
2 teaspoons cumin
½ teaspoon cayenne pepper (optional, for an extra kick)
¼ teaspoon salt
½ cup water
2 tablespoons sesame seeds

Heat the sesame oil in a large frying pan.

Slice the tempeh into pieces about 1 inch long and ¼ inch thick, and lay them in the pan to brown.

Cut the sweet potato into ½ inch cubes.

Flip the tempeh, and brown the other side.

Pile the sweet potato on top, add cumin and salt, then pour in water.

Cover & cook until the water is gone.

If the potatoes aren’t quite done, add a bit more water & cook longer.

Serve over rice or other grain, perhaps with a little Braggs Liquid Aminos or tamari, and garnish with sesame seeds.

*For a gluten free option, choose soy tempeh instead of multi-grain tempeh, and make sure the tamari is wheat-free (if you use it)

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